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Brandied Chicken Liver Pate

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Ingredients
  Butter 6 Ounce (175 Gram)
  Onions 2 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Chicken livers 1 Pound, chopped (1/2 Kilogram)
  Finely chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Bay leaf 1
  Thyme 1 Pinch
  Brandy 15 Milliliter (1 Tablespoon)
Directions

Melt 125 g./ 4 oz.of the butter in a frying-pan.
Add the onions and garlic and fry until they are soft.
Add the chicken livers and fry for a further 3 minutes.
Add the parsley, bay leaf, thyme and salt and pepper to taste.
Cook for a further 2 minutes.
Remove the bay leaf.
Cool and pound the mixture with a wooden spoon or puree in an electric blender.
Melt the remaining butter and add to the mixture together with the brandy, if used.
Pack into a pate mould lined with aluminium foil, cover with plastic wrap or aluminium foil and chill.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chicken
Cook Time: 
10 Minutes

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