Recipe of Perfect Chicken Liver And Brandy Pâté - Free download

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Before you jump to Chicken Liver And Brandy Pâté recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

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As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living just isn't that hard. A lot of it truly is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to chicken liver and brandy pâté recipe. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Liver And Brandy Pâté:

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

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?..

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. Just a little will go a long way. Serve as an appetiser with slices of lightly toasted baguette at your next dinner party.

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