Chicken liver pâté

Name: Chicken liver pâté
Yield: 6 servings
Cuisine: Budget
Ingredients: 250.00 g chicken livers cleaned; salt and freshly ground black pepper; 225.00 g butter room temperature; 30.00 ml brandy; 15.00 ml mustard powder; 2.00 ml fresh thyme; 2.00 garlic cloves, crushed

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (7)

250.00 g	chicken livers — cleaned
	salt and freshly ground black pepper
225.00 g	butter — room temperature
30.00 ml	brandy
15.00 ml	mustard — powder
2.00 ml	fresh thyme
2.00	garlic — cloves, crushed

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Method:

Season the chicken livers to taste with salt and pepper.
Melt 25 g of the butter and fry the chicken livers over medium heat until brown on the outside but still slightly pink inside. Remove from the pan and place in a food processor.
Melt 150 g of the butter and add to the chicken livers. Add the brandy to the pan juices in the pan, mixing well. Add the mixture to the chicken livers in the food processor. Add seasonings and garlic.
Process until smooth and season with salt and pepper if necessary. Spoon into a dish, melt the remaining butter and spoon on top. Chill until the butter has set.
Serve with wholewheat bread.