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.
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.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/chicken-and-brandy-pate/