Easy Chicken Liver And Brandy Pâté Best Recipes
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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 Choosing The Right Foods May Help You Stay Fit As Well As Healthy.
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We hope you got insight 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.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- Prepare of Or so chicken livers.
- Use of Garlic.
- Use of Rashers of smoked streaky bacon.
- Use of Salted butter.
- Prepare of Fresh sage leaves.
- Prepare of Thyme sprigs.
- Use of Good brandy.
- Use of Salt and black pepper.
- You need of Dried mixed herbs for garnish.
- Provide of 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?..
Add chicken livers, brandy, salt, rosemary, pepper and nutmeg. Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan.
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