Chicken Liver And Brandy Pâté

Name: Chicken Liver And Brandy Pâté
Total time: 1800 s
Cuisine: American
Ingredients: 10 Or so chicken livers; 1 clove Garlic; 3 Rashers of smoked streaky bacon; 50 grams Salted butter; 3 pinch Fresh sage leaves; 3 Thyme sprigs; 1 tbsp Good brandy; 1 pinch Salt and black pepper; 1 pinch Dried mixed herbs for garnish; 1/2 small white onion or 2-3 shallots

Jenny Atkinson @jenny0124

Liverpool

This is a simple but great tasting pâté.

Jenny Atkinson @jenny0124

Liverpool

This is a simple but great tasting pâté.

Saved

Ingredients

30 mins

10Or so chicken livers
1 cloveGarlic
3Rashers of smoked streaky bacon
50 gramsSalted butter
3 pinchFresh sage leaves
3Thyme sprigs
1 tbspGood brandy
1 pinchSalt and black pepper
1 pinchDried mixed herbs for garnish
1/2 smallwhite onion or 2-3 shallots

Saved

Steps

30 mins

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?.