Chicken Liver And Brandy Pâté is the nomero uno that appears to many people’s mind when it comes to a comfort dish. Today, we will tell you instructions on cooking a appetizing Chicken Liver And Brandy Pâté.
We hope you got benefit from reading it, now let’s go back to chicken liver and brandy pâté recipe. You can have chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you cook that.
First of all, below are the ingridients that you should prepare to make Chicken Liver And Brandy Pâté:
- Take 10 of Or so chicken livers.
- You need 1 clove of Garlic.
- Get 3 of Rashers of smoked streaky bacon.
- Take 50 grams of Salted butter.
- Use 3 pinch of Fresh sage leaves.
- Get 3 of Thyme sprigs.
- You need 1 tbsp of Good brandy.
- Provide 1 pinch of Salt and black pepper.
- Get 1 pinch of Dried mixed herbs for garnish.
- Take 1/2 small of white onion or 2-3 shallots.
After preparing the ingridients, now we are ready to make our delightful Chicken Liver And Brandy Pâté:
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
- Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned..
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 – 12 minutes..
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
- In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable..
- Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top.
- Allow to set in the fridge for at least 2 hours before eating. The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?..
Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then. Clean the chicken livers, removing and discarding any greenish or sinewy bits.
Recipe : Chicken Liver And Brandy Pâté
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