Chicken Liver Pâté
A French-style cold spread made by blending chicken liver with butter and brandy, then chilling and serving on thin toast.
Ingredients
chicken liver
370 g
unsalted butter (room temperature)
190 g
brandy
45 ml
warm clarified butter
50 g
salt and freshly ground pepper
a pinch
Instructions
1
Sauté the chicken livers
Sauté the chicken livers in 1/3 of the butter for 3 minutes until they change color.
2
Blend
Remove from heat, add the remaining butter and brandy, then blend into a paste using a food processor.
3
Season
Add seasoning to taste.
4
Chill to set
Transfer the pâté into a buttered ramekin, smooth the surface, pour over the clarified butter, let cool, then refrigerate until chilled.
5
Serve
Serve with thin toast.
