Free Recipe Blog

Chicken Liver Pate

1 kg chicken livers
16 tablespoons (320grams) butter
4 medium onions chopped
4 cloves garlic crushed
4 teaspoons chopped parsley
2 teaspoons ground bay leaves
2 teaspoons thyme
Salt and pepper to taste
4 tablespoons (80ml) Brandy

Trim chicken livers, chop and set aside.

Melt 8 tablespoons of butter in a pan, add onion and garlic and sauté 2 – 3 minutes.

Add chicken livers and cook 5 – 6 minute, sprinkle with parsley, ground bay leaves, thyme, salt and pepper and cook, stirring 2 – 3 minutes.

Add remaining butter, stir until melted, and then turn mixture into a blender.

Add brandy and blend until smooth. Pack into a mould or 2 – 3 small moulds.

*Note*
You can halve the mixture if you are only expecting a small number of guests. However if you choose to make this full batch of Pate, I found that I was able to freeze the mixture for up to 2 weeks before using.

This entry was posted on Friday, January 27th, 2006 at 9:08 am and is filed under Chicken Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

You must be logged in to post a comment.

Chicken Liver Pate

Leave a Reply