Chicken Liver Pate

4 Servings
100% would make this recipe for Chicken Liver Pate again.

Heather's French Cook Book - quick

2 : 25

0 : 25

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Chicken Liver Pate Ingredients

8 ozs Chicken livers trimmed	4 tablespoons Butter creamed
2 cloves Garlic minced	1 tblspoons Cognac or brandy
1 onion Brown finely diced	1 pinch Salt & pepper
2 tablespoons Butter for frying	5 sprigs Fennel and capers or bay leaves & junipe

Instructions for Chicken Liver Pate

Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.

Main Ingredient: Chicken liversCuisine: French

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for flavor and categorization

This is a great recipe and very elegant for parties. Putting it in the food processor really makes it smooth, and the brandy gives it a refined taste. I've made similar recipes with herbs and I would add some next time - maybe thyme, but otherwise this recipe is perfect.