Chicken Liver Pâté with Thyme and Brandy
⏳ Time
7 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Chicken Liver Pâté with Thyme and Brandy
Ingredients
- Chicken Liver - 24.7 oz
- Brandy - 6 tablespoons
- 10% cream - 4 tablespoons
- Onion - 1 piece
- Chopped Sage Leaves - 1 teaspoon
- Ocean salt - to taste
- Olive Oil - 1 tablespoon
- Clarified Butter - 5.3 oz
- Garlic - 2 cloves
- Ground Black Pepper - 1 teaspoon
- Nutmeg - ½ teaspoon
Step by Step guide
Step 1
Take the clarified butter out of the refrigerator — it should be at room temperature.
Step 2
Clean the liver from membranes, wash it, and cut it into pieces.
Step 3
Pour 4 tablespoons of brandy over the liver, mix, and place in the refrigerator for an hour.
Step 4
In a mixture of 1 tablespoon of butter and 1 tablespoon of olive oil, sauté the finely chopped onion until soft, add the finely chopped garlic, and after about two minutes, add the liver. Cook over high heat, stirring occasionally.
Step 5
After 5 minutes, pour in the remaining brandy, let it evaporate, remove the pan from the heat, and add the thyme, mixing well.
Step 6
Once everything cools down, pour in the cream, add 4 tablespoons of clarified butter, blend everything in a blender, season with salt and pepper, and add nutmeg.
Step 7
Grease foil molds (or ceramic ones) with clarified butter, fill with the pâté, smooth the top, pour the remaining butter over it, and garnish with a sprig of thyme.
Step 8
Place in the refrigerator, cover with foil. Let it sit for 6 hours.
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