Chicken Liver Patè
Chicken Liver Patè sounds delicious!
This classic recipe forms the basis for just about every pate and
terrine recipe you can think of. Silky-smooth, this chicken liver patè
is delicious, inexpensive and simple to make - a great treat for your
family and guests.
This truly classic recipe is the basis for just about every patè and
terrine recipe you can think of. When made correctly, chicken
liver patè is absolutely delicious. It is great as an appetizer, and as
a delicious breakfast treat as well. Three pitfalls are of concern
here: it is crucial to buy the very fresh livers, you must take care
not to add too much brandy, and of overcooking.
Leftovers (if you have any) can be used for lunchbox sandwiches with
a gourmet twist.
Classic chicken liver patè
Makes 8 appetizer servings
- 2 onions, chopped
- 2 tablespoons butter
- 1 teaspoon extra virgin olive oil
- 1 pound chicken livers, washed, cleaned and coarsely chopped
- 3 cloves garlic, minced
- 2 teaspoons dried mixed herbs (parsley, coriander, chives, thyme)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons brandy
- 4 tablespoons cream
- Heat the oil and butter in a heavy saucepan, and saute the onion
until soft and glazed.
- Add the livers and garlic, and stir fry over high heat until just
firm, about five minutes, turning constantly. Take caution not to
- Add herbs, salt and pepper and brandy, and heat through.
- Remove from heat and allow to cool slightly, and then transfer to
a food processor and blend until smooth. Add the cream and stir through.
- Spoon into small serving-size glass or porcelain containers (egg
cups will do nicely), then refrigerate for about 30 minutes to set.
Serve with hot buttered toast.