Mom’s Chicken Liver Pâté

Name: Mom’s Chicken Liver Pâté
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 400 g chicken livers trimmed & cleaned; 1 large onion chopped; 3 cloves garlic crushed; 40 g butter; 7.5 ml mixed herbs; 2 bay leaves; 5 ml fresh thyme or sprig of fresh thyme; 7.5 ml fresh chopped parsley; Salt and black pepper; 40 ml brandy; 150 g butter to blend

mealsforthemodernfamily @cook_26604000

England

We recently found this classic recipe that my mom used to make years ago! Use fresh herbs if possible, you can really tell the difference in this recipe, the aromas are amazing!

mealsforthemodernfamily @cook_26604000

England

We recently found this classic recipe that my mom used to make years ago! Use fresh herbs if possible, you can really tell the difference in this recipe, the aromas are amazing!

Saved

Ingredients

30 minutes

6 servings

400 gchicken livers trimmed & cleaned
1large onion chopped
3 clovesgarlic crushed
40 gbutter
7.5 mlmixed herbs
2bay leaves
5 mlfresh thyme or sprig of fresh thyme
7.5 mlfresh chopped parsley
Salt and black pepper
40 mlbrandy
150 gbutter to blend

Saved

Steps

30 minutes

1

Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
2

Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
3

Cool and remove bay leaf.
4

Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
5

Portion into ramekins and refrigerate overnight to set.
6

Serve with your favourite crackers, bread or melba toast and chutney!