Chicken liver pate

This truly classic recipe is the basis for just about every pate and terrine recipe you can think of.  When made correctly, chicken liver pate 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.

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Print recipe recipe with a friend Classic chicken liver pate Makes 8 appetizer servings INGREDIENTS:   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   PREPARATION: 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 overcook! 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.