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Chicken Liver Pâté
Chicken Liver Pâté
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a decadent chicken liver pâté with shallots, garlic, brandy, capers, and thyme. Perfect for entertaining!
Ingredients:
  • 6 Tbsp unsalted butter, divided
  • 1/3 cup minced shallot
  • 1 pound chicken livers
  • 1 clove garlic, minced
  • 2 Tbsp capers
  • 1 teaspoon dried thyme
  • 1 teaspoon anchovy paste (optional)
  • 1/4 cup brandy
  • 1/4 cup cream
Instructions:
  • Remove any excess fat or tough connective tissue from the livers and discard.
  • In a large sauté pan over medium heat, melt 2 tablespoons of butter until it turns a rich golden brown, about 3 to 5 minutes. Be careful not to burn it.
  • Sauté shallots and livers until shallots are translucent, about 1 minute. Space livers evenly in the pan to ensure even browning. Season livers with salt and flip when one side is golden brown, approximately 2 minutes.
  • After the livers have browned, introduce capers, thyme, garlic, and anchovy paste (if using) to the pan and sauté for another minute.
  • Remove the pan from the heat and pour in the brandy, being cautious when placing it back on the heat in case it flames up. Bring to a boil over high heat until the brandy reduces to a syrupy consistency, approximately 1 to 2 minutes. Turn off the heat and let it cool.
  • Blend in a food processor: Transfer the mixture to a food processor or blender, and pulse briefly to blend. Incorporate the rest of the butter and cream, and blend until smooth. The mixture may seem loose, but it will thicken in the refrigerator.
  • Chill and store: Fill ramekins with the pâté, cover, and refrigerate for at least an hour. For longer storage up to a month, top with melted lard or clarified butter to seal. Reseal each time after serving. Enjoy spread on crackers or baguette slices. Don't forget to rate and review the recipe!

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