Step-by-Step Guide to Prepare Award-winning Chicken Liver And Brandy Pâté

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken liver and brandy pâté. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft.

Chicken Liver And Brandy Pâté is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Liver And Brandy Pâté is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Liver And Brandy Pâté:

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

Add the brandy and allow to bubble for a few minutes. Melt half the butter in a large frying pan on medium. Melt remaining butter in same pan on high. Stir in tarragon and brandy; bring to the boil.

Steps 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?.

Melt remaining butter in same pan on high. Stir in tarragon and brandy; bring to the boil. Ilse van der Merwe's Ultimate chicken liver pâté with brandy & cream Ilse says: "This recipe contains all the great ingredients for a fabulous grown-up pâté: chicken livers, onions, garlic, butter, fresh thyme, cream and brandy. Use a stick blender or food processor to process it to a very smooth pulp, then refrigerate until set. […] Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture.

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