Recipe for Chicken Liver Paté

You’ll require: 1 small onion, diced finely 15g of premium butter 400g sliced chicken livers White pepper, 1 teaspoon an allspice berry 50ml brandy, port, or sherry Salt 1 selected and chopped thyme sprig 2-hour period Serves: 4 Technique The onion is first sautéed in butter.

You’ll require:
1 small onion, diced finely
15g of premium butter
400g sliced chicken livers
White pepper, 1 teaspoon
an allspice berry
50ml brandy, port, or sherry
Salt
1 selected and chopped thyme sprig
2-hour period
4 servings

When transparent and tender, cook the onion in butter with the thyme. Cook the chicken livers well for 3-5 minutes after adding them together with the seasonings.

Second
Place everything in a dish and let cool. Pour the alcohol into the heated pan as you swirl and scrape the liver fluids to deglaze them. After reducing by half, allow to cool.

Third
Add the reduced alcohol sauce to the food processor along with the cooked liver and onions. If necessary, add additional white pepper and salt after pulsing the mixture until it is smooth. Pour into a terrine or other dish, and let cool for two hours in the refrigerator. Serve with salads and a baguette or other toasted bread, and enjoy.

Here is a straightforward recipe for chicken liver paté.