Chicken Liver And Brandy Pâté - This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread. Chicken Liver and Brandy Pate recipe-Chicken recipes-recipe ideas-new recipes-woman and home. Learn how to make chicken liver pate with a twist with this easy recipe.
How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.
Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Chicken Liver And Brandy Pâté recipes below.
A rich pâté flavoured with brandy, Maderia and port.
An earthy beetroot jelly and crisp chicken skin ups the ante.
Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being.
You can cook Chicken Liver And Brandy Pâté using 10 ingredients and 7 steps.
Chicken Liver And Brandy Pâté Ingredients
- Prepare 10 of Or so chicken livers.
- You need 1 clove of Garlic.
- You need 3 of Rashers of smoked streaky bacon.
- Prepare 50 grams of Salted butter.
- You need 3 pinch of Fresh sage leaves.
- Prepare 3 of Thyme sprigs.
- You need 1 tbsp of Good brandy.
- You need 1 pinch of Salt and black pepper.
- Prepare 1 pinch of Dried mixed herbs for garnish.
- Prepare 1/2 small of white onion or 2-3 shallots.
Stir in thyme, pepper, cream, brandy and melted butter. Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation.
Chicken Liver And Brandy Pâté step by step
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
- 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..
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes..
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
- 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..
- 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.
- 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?..
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Perfect Chicken Liver And Brandy Pâté Recipe - Perfect holiday fare for easy entertaining. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Just butter, brandy, shallots, and chicken liver goodness. Jacques Pépin's chicken liver pâté recipe is surprisingly simple. I use schmaltz and raw butter for the fat, and brandy or dry sherry.
I believe you can make great and tasty Chicken Liver And Brandy Pâté recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!
