Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken liver and brandy pâté. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

DIRECTIONS Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft.

Chicken Liver And Brandy Pâté is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Liver And Brandy Pâté is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Liver And Brandy Pâté:

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

Melt the butter in a saucepan and add the chicken livers. Remove from the heat and the orange zest, orange juice, brandy and cream. Puree with a stick blender using the blade attachment, until smooth. Melt the butter in a large frying pan over medium heat until it is foaming.

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?.

Puree with a stick blender using the blade attachment, until smooth. Melt the butter in a large frying pan over medium heat until it is foaming. Add the onion and garlic and cook, stirring often, until the onion is soft. Add the livers, bay leaf, thyme and brandy or port. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.

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So that’s going to wrap this up with this special food chicken liver and brandy pâté recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!