You are here

Chicken Liver Pâté

Ingredients
  Butter 4 Ounce (100 gram)
  Chicken livers 1⁄2 Pound (225 gram)
  Onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Chopped fresh mixed herbs 15 Milliliter (1 tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Brandy 15 Milliliter (1 tablespoon)
Directions

MAKING
1. In a saucepan, melt the butter and fry the chicken liver for about 4 minutes, turning frequently; remove from the pan.
2. Add the onion and garlic to the saucepan and fry gently until soft and tender.
3. Add the remaining butter, the herbs and salt and pepper to taste, and cook for another 1 minute.
4. In a blender or food processor, put the chicken livers, garlic-onion-herb mixture and the brandy and work to a smooth puree.
5. Spoon the mixture into 6 individual glazed ceramic or glass-serving bowl.
6. To freeze: cool quickly, then pack into a rigid container and chill in the refrigerator until firm.
7. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
8. Label the bag as it makes it easier to distinguish.
9. Thaw at room temperature for 4 hours.

SERVING
10. Arrange the P-té into a serving dish and serve cut into thick slices.

TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.459375
Average: 4.5 (16 votes)