Chicken Liver Pate

2 mins
Serves 2
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Directions

  1. 1Finely chop 1 clove of garlic and 2 small shallots.
  2. 2Finely chop 1 clove of garlic and 2 small shallots.
  3. 3Finely chop 1 clove of garlic and 2 small shallots.
  4. 4Melt 50 g of butter in a frying pan.
  5. 5Melt 50 g of butter in a frying pan.
  6. 6Melt 50 g of butter in a frying pan.
  7. 7Add the chopped shallots and garlic and cook for 1-2 minutes.
  8. 8Add the chopped shallots and garlic and cook for 1-2 minutes.
  9. 9Add the chopped shallots and garlic and cook for 1-2 minutes.
  10. 10Add 250 g of chicken livers.
  11. 11Add 250 g of chicken livers.
  12. 12Add 250 g of chicken livers.
  13. 13Add 4 springs of thyme and 1 bay leaf.
  14. 14Add 4 springs of thyme and 1 bay leaf.
  15. 15Add 4 springs of thyme and 1 bay leaf.
  16. 16Fry for 5 minutes.
  17. 17Fry for 5 minutes.
  18. 18Fry for 5 minutes.
  19. 19Add 50 ml of brandy.
  20. 20Add 50 ml of brandy.
  21. 21Add 50 ml of brandy.
  22. 22Cook for 4 minutes.
  23. 23Cook for 4 minutes.
  24. 24Cook for 4 minutes.
  25. 25Season with salt and black pepper.
  26. 26Season with salt and black pepper.
  27. 27Season with salt and black pepper.
  28. 28Add 1 pinch of nutmeg.
  29. 29Add 1 pinch of nutmeg.
  30. 30Add 1 pinch of nutmeg.
  31. 31Blend until smooth with a hand blender.
  32. 32Blend until smooth with a hand blender.
  33. 33Blend until smooth with a hand blender.
  34. 34Melt 100 g of butter in a separate pan.
  35. 35Melt 100 g of butter in a separate pan.
  36. 36Melt 100 g of butter in a separate pan.
  37. 37Transfer the chicken liver mixture into two jars.
  38. 38Transfer the chicken liver mixture into two jars.
  39. 39Transfer the chicken liver mixture into two jars.
  40. 40Finish with 50 g of melted butter.
  41. 41Finish with 50 g of melted butter.
  42. 42Finish with 50 g of melted butter.
  43. 43Garnish with thyme.
  44. 44Garnish with thyme.
  45. 45Garnish with thyme.
  46. 46Chill for 1 hour.
  47. 47Chill for 1 hour.
  48. 48Chill for 1 hour.

Ingredients

  • 250 g chicken livers
  • 250 g chicken livers
  • 250 g chicken livers
  • 150 g butter
  • 150 g butter
  • 150 g butter
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 4 springs thyme
  • 4 springs thyme
  • 4 springs thyme
  • 50 ml brandy
  • 50 ml brandy
  • 50 ml brandy
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 0 toasted bread
  • 0 toasted bread
  • 0 toasted bread

Equipment

knifefrying panwooden spatulahand blender