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Chicken Liver Pâté
Silky French chicken liver pâté enriched with brandy, thyme and butter. Cooking the livers only until they're still pink in the centre before blending is what keeps the pâté silky rather than grainy, since overcooked liver turns chalky once it's pureed.
Ingredients
Instructions
Fry shallot and garlic in butter until soft.
Add chicken livers. Cook 4 minutes — pink inside.
Add brandy. Flambé.
Add thyme and allspice.
Blend until very smooth.
Season generously.
Pour into ramekins.
Seal with melted butter.
Refrigerate 2 hours.
Serve with toast and cornichons.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
