Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken liver and brandy pâté. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Liver And Brandy Pâté is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken Liver And Brandy Pâté is something that I have loved my whole life.

This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread. Chicken Liver and Brandy Pate recipe-Chicken recipes-recipe ideas-new recipes-woman and home. Jacques Pépin's chicken liver pâté recipe is surprisingly simple.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Liver And Brandy Pâté:
  1. Get 10 Or so chicken livers
  2. Prepare 1 clove Garlic
  3. Get 3 Rashers of smoked streaky bacon
  4. Take 50 grams Salted butter
  5. Take 3 pinch Fresh sage leaves
  6. Make ready 3 Thyme sprigs
  7. Make ready 1 tbsp Good brandy
  8. Make ready 1 pinch Salt and black pepper
  9. Make ready 1 pinch Dried mixed herbs for garnish
  10. Get 1/2 small white onion or 2-3 shallots

Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Learn how to make chicken liver pate with a twist with this easy recipe. The brandy a delicious and warming kick to every spread on toast.

Instructions to make Chicken Liver And Brandy Pâté:
  1. Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned
  2. 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.
  3. Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes.
  4. Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool.
  5. 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.
  6. 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
  7. 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?.

This pate - aka chopped livers - is a really versatile appetizer or party snack … and may even convert the non-liver-lover. Pâté is also the most affordable, easiest, make-ahead appetizer (look at how much chicken livers cost!). Even fancy organic ones are a bargain. Stir in thyme, pepper, cream, brandy and melted butter. This pâté is unlike any store-bought pâté you've tried—it's rich but mild, with a dense, ultra-smooth texture.

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