Chicken Liver And Brandy Pate

EASY CHICKEN LIVER AND BRANDY PATE



Easy Chicken liver and Brandy Pate image

Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.

Recipe From food.com

Provided by Evie3234

Categories     Spreads

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

125 g butter
1 large onion, chopped
2 cloves garlic, crushed
2 slices rindless bacon, chopped
250 g chicken livers, trimmed
1/4 teaspoon dried thyme
freshly ground black pepper
2 tablespoons cream
1 tablespoon brandy
30 g butter, extra,melted
60 g butter, melted
2 tablespoons snipped chives

Steps:

  • Melt butter in a pan, add onion, garlic and bacon.
  • Cook until onion is tender and bacon is cooked.
  • Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
  • Remove from heat.
  • Stir in thyme, pepper, cream, brandy and melted butter.
  • Spoon mixture into a food processor or blender and process until smooth.
  • Pour into serving dishes.
  • -------Topping-------.
  • Pour melted butter over pate.
  • Sprinkle with chopped chives.
  • Refrigerate pate overnight.
  • Stand at room temp 30 minutes before serving.
  • Serve with toast, crackers or crusty french bread.

CHICKEN LIVER AND BRANDY PATE



CHICKEN LIVER AND BRANDY PATE image

Recipe From epicurious.com

Categories     Chicken     Appetizer     Side     Fry     Sauté     Christmas     Cocktail Party     Wedding     New Year's Eve     Spring

Yield 8-10 people

Number Of Ingredients 10

2 large shallots finely chopped
2 cloves of garlic finely chopped
2 tsp of fresh thyme finely chopped
1 lb chicken liver
1/3 cup brandy
1/3 cup heavy whipping cream
1.5 sticks (or ¾ cup) of butter (unsalted)
½ tsp salt
2 allspice berries ground
½ tsp ground ginger

Steps:

  • 1. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft. Add chicken liver cut into 1 inch chunks and turn the heat to medium-high. Cook until livers are brown on the outside and still pink in the middle. Tip into food processor. 2. Add the brandy into the pan and reduce to about 2 tablespoons. Add to food processor. 3. Add cream, salt, allspice, and ginger into food processor. Blend until smooth. 4. Add about half of the butter cut up into the food processor and blend until smooth. 5. Run a mixture through a sieve to remove the larger chunks. Let stand to cool. 6. After 30 minutes, when the mix has cooled, melt the remaining butter and pour over the top. Put into the fridge to set. 7. Serve after the pate has set with your favorite crackers or bread.

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