How to Prepare Perfect Chicken Liver And Brandy Pâté
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, How to Prepare Super Quick Homemade Chicken Liver And Brandy Pâté. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Liver And Brandy Pâté, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Liver And Brandy Pâté delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Chicken Liver And Brandy Pâté estimated approx 30 mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Chicken Liver And Brandy Pâté using 10 ingredients and 7 steps. Here is how you cook that.
This is a simple but great tasting pâté.
Ingredients and spices that need to be Make ready to make Chicken Liver And Brandy Pâté:
- 10 Or so chicken livers
- 1 clove Garlic
- 3 Rashers of smoked streaky bacon
- 50 grams Salted butter
- 3 pinch Fresh sage leaves
- 3 Thyme sprigs
- 1 tbsp Good brandy
- 1 pinch Salt and black pepper
- 1 pinch Dried mixed herbs for garnish
- 1/2 small white onion or 2-3 shallots
Steps 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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