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Before you jump to Chicken Liver And Brandy Pâté recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to chicken liver and brandy pâté recipe. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- You need 10 Or so chicken livers
- Get 1 clove Garlic
- Get 3 Rashers of smoked streaky bacon
- Prepare 50 grams Salted butter
- Get 3 pinch Fresh sage leaves
- Take 3 Thyme sprigs
- You need 1 tbsp Good brandy
- Get 1 pinch Salt and black pepper
- Get 1 pinch Dried mixed herbs for garnish
- Use 1/2 small white onion or 2-3 shallots
Instructions to make 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?.
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