Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken liver and brandy pâté. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Liver And Brandy Pâté is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is 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.

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To get started with this recipe, we have to prepare a few components. You can cook 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. Take 10 Or so chicken livers
  2. Prepare 1 clove Garlic
  3. Make ready 3 Rashers of smoked streaky bacon
  4. Make ready 50 grams Salted butter
  5. Prepare 3 pinch Fresh sage leaves
  6. Get 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. Take 1/2 small white onion or 2-3 shallots

Add the brandy and port, and flambé. Season, allow to cool slightly then whizz the livers in a food processor with the onions, garlic and remaining butter. Spoon into the terrine mould or ramekins, level the surface and top with bay leaves. I love pâté on toast in the morning.

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?.

Spoon into the terrine mould or ramekins, level the surface and top with bay leaves. I love pâté on toast in the morning. For breakfast toast, I like a smooth, fresh pâté- I upgrade to a coarser one as the day goes on. This has a lot of time consuming steps… but it's worth taking the extra time to get all the graininess out, and to come out with a gorgeous result. Chicken liver pate with port and brandy This French inspired chicken liver pate with port and brandy is particularly heavenly.

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