Chicken and Brandy Pate
Chicken and Brandy Pate
Prep time
Cook time
Total time
Chicken livers are available fresh or frozen from most grocery stores or <g class="gr_ gr_68 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="68" data-gr-id="68">specialty</g> food markets.
Serves: 6 to 8
Ingredients
- 1 lb (500 g) chicken livers
- ¼ cup brandy
- ¼ cup butter plus ¼ cup melted butter
- ½ cup chopped onion
- 1 garlic clove minced
- ⅓ cup whipping cream
- ½ tsp salt
- ¼ tsp cracked black pepper
- 1 tsp chopped fresh thyme
- ¼ tsp nutmeg
- ½ cup chicken broth
- 1 tsp gelatin
- Thyme sprig
Instructions
- Rinse the livers in cold water and drain.
- Put the livers in a small bowl and add the brandy.
- Let stand for 15 minutes.
- Drain, reserving the brandy.
- Heat ¼ cup of the butter in a medium frying pan over
medium high heat. - Add the onion and garlic and cook, stirring occasionally for about 5 minutes or until the onion is softened.
- Add the livers and cook, stirring occasionally for about 5 minutes or until they are starting to brown.
- Add the reserved brandy and cook for about 5 minutes or until almost all the liquid is evaporated.
- Put the liver mixture, ¼ cup of melted butter, cream, salt, pepper, thyme and nutmeg into a blender and blend until smooth.
- Scrape into a 3 cup serving dish or 2, 1 cup dishes.
- Cover and refrigerate for 1 hour.
- Put the chicken broth in a small saucepan and sprinkle with the gelatin.
- Let stand for 3 minutes or until the gelatin is softened.
- Stir the mixture over
medium low heat for about 2 minutes or until the gelatin is dissolved. - Place a thyme sprig on the pate.
- Carefully pour the broth mixture over the pate.
- Cover and refrigerate for at least 4 hours or overnight until set.
Notes
Make ahead: The pate can be made 3 days ahead and stored covered in the refrigerator.
Serving suggestion: Serve with golden toast triangles or water crackers.
Serving suggestion: Serve with golden toast triangles or water crackers.