Chicken Liver Pate

Name: Chicken Liver Pate
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 450 grams chicken livers; 112 grams butter; 1 medium onion (minced); 4 tbsp brandy; 1 tsp mustard (powdered); 1/4 tsp mace; 1/4 tsp cloves (powdered); 1/2 tsp black pepper (freshly ground); 1 pinch cayenne pepper; salt (to taste)

Easy

Serves:

Chicken liver pate is a delectable and indulgent spread that is sure to tantalize your taste buds. Made from the rich and velvety livers of chickens, this pate is a true culinary delight. With its creamy texture and robust flavor, it is a perfect appetizer or snack for any occasion. The chicken livers are cooked to perfection, seasoned with aromatic herbs and spices, and blended into a smooth and silky pate. Whether you're hosting a dinner party or simply craving a luxurious treat, chicken liver pate is an exquisite choice that will impress your guests and leave you craving for more. Get ready to savor the irresistible flavors of this gourmet delicacy and elevate your culinary experience

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Ingredients
Method

450 grams chicken livers
112 grams butter
1 medium onion minced
4 tbsp brandy
1 tsp mustard powdered
1/4 tsp mace
1/4 tsp cloves powdered
1/2 tsp black pepper freshly ground
1 pinch cayenne pepper
salt to taste

In a pan, melt the butter
Add the onions and sauté them until they become soft
Stir in the chicken livers and cook them over medium heat for 2-3 minutes, ensuring they are cooked but still rosy inside
Using a blender, puree the onions and liver until smooth
Pour the brandy into the pan over medium heat, scraping up any bits from the bottom
Add the brandy mixture to the liver and continue blending until the mixture is smooth
Pack the mixture into a mould
Serve the chicken liver pate with thinly sliced and toasted French bread

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Ingredients

450 grams chicken livers
112 grams butter
1 medium onion minced
4 tbsp brandy
1 tsp mustard powdered
1/4 tsp mace
1/4 tsp cloves powdered
1/2 tsp black pepper freshly ground
1 pinch cayenne pepper
salt to taste

Method

In a pan, melt the butter
Add the onions and sauté them until they become soft
Stir in the chicken livers and cook them over medium heat for 2-3 minutes, ensuring they are cooked but still rosy inside
Using a blender, puree the onions and liver until smooth
Pour the brandy into the pan over medium heat, scraping up any bits from the bottom
Add the brandy mixture to the liver and continue blending until the mixture is smooth
Pack the mixture into a mould
Serve the chicken liver pate with thinly sliced and toasted French bread