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Ingredients

• 1 pound of chicken liver
• 1/2 a cup of unsalted butter
• 1 medium onion
• 3 cloves garlic
• A dash of brandy
• 1 tsp dried thyme
• 1/2 a teaspoon of salt
• 1/4 a teaspoon of black pepper
• 1/4 a cup heavy cream
• Crackers of your choice

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Instructions

1. Clean and trim the chicken livers, ensuring a velvety texture. Set aside in a bowl. Meanwhile, in a medium pan, melt 2 tablespoons of butter over medium heat. Sauté finely chopped onions and minced garlic until lightly brown.
2. Add your chicken livers to the pan. Brown them on the outside while keeping a slight pinkness inside. Add a splash of brandy, allowing it to simmer until the alcohol evaporates. Sprinkle dried thyme, salt, and black pepper over the livers. Simmer until fully cooked, infusing the flavors.
3. Transfer the cooked mixture to a food processor. Add the remaining butter and heavy cream. Blend until smooth. Adjust seasoning to taste.
4. Spoon the pâté into a dish, smoothing the top. Refrigerate for at least 2 hours to let the flavors meld. Before serving, let the pâté come to room temperature. Arrange your favorite crackers alongside for a fantastic pairing.
5. You can also drizzle melted butter, a sprinkle of fresh thyme, or cracked black pepper for an elegant touch.

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A post shared by Edmund Foo (@ezimakan)

The post This Chicken Liver Pate Goes Great With Crackers appeared first on falafelandcaviar.com.

Check out this amazing home-made chicken liver pate below.

Ingredients:

• ½ pound chicken livers
• ½ small onion
• 1 small garlic clove
• 1 bay leaf
• ¼ teaspoon thyme leaves
• ½ cup water
• 1 ½ sticks unsalted butter
• 2 teaspoons Cognac
• salt and pepper

The Process:

In a medium pan, add the well-trimmed chicken liver, the thinly sliced onions, the smashed garlic, the bay leaf, the thyme and ½ tsp of salt. Pour water and bring it to a simmer. Then, cover it, and leave it to cook at low temperature. Don’t forget to stir it from time to time.

Cook it for about 3 minutes, or until the livers are barely pink inside. Then, remove it from the heat and let it stand for 5 minutes.

Put the mixture into a food processor, but don’t forget to take out the bay leaf. While the food is processing, add the butter, the Cognac, the salt and pepper.

When it’s done, place the pate into a bowl, cover it with plastic wrap and put it into the refrigerator.

The post You Must Make This Home-Made Chicken Liver Pate appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by ChefsEye #chefs_eye (@chefs_eye)

Ingredients

• 1 pound of chicken liver
• 1/2 a cup of unsalted butter
• 1 medium onion
• 3 cloves garlic
• A dash of brandy
• 1 tsp dried thyme
• 1/2 a teaspoon of salt
• 1/4 a teaspoon of black pepper
• 1/4 a cup heavy cream
• Crackers of your choice

View this post on Instagram

A post shared by Krystle (@from.seed.to.sprout)

Instructions

1. Clean and trim the chicken livers, ensuring a velvety texture. Set aside in a bowl. Meanwhile, in a medium pan, melt 2 tablespoons of butter over medium heat. Sauté finely chopped onions and minced garlic until lightly brown.
2. Add your chicken livers to the pan. Brown them on the outside while keeping a slight pinkness inside. Add a splash of brandy, allowing it to simmer until the alcohol evaporates. Sprinkle dried thyme, salt, and black pepper over the livers. Simmer until fully cooked, infusing the flavors.
3. Transfer the cooked mixture to a food processor. Add the remaining butter and heavy cream. Blend until smooth. Adjust seasoning to taste.
4. Spoon the pâté into a dish, smoothing the top. Refrigerate for at least 2 hours to let the flavors meld. Before serving, let the pâté come to room temperature. Arrange your favorite crackers alongside for a fantastic pairing.
5. You can also drizzle melted butter, a sprinkle of fresh thyme, or cracked black pepper for an elegant touch.

View this post on Instagram

A post shared by Edmund Foo (@ezimakan)

The post This Chicken Liver Pate Goes Great With Crackers appeared first on falafelandcaviar.com.

Check out this amazing home-made chicken liver pate below.

Ingredients:

• ½ pound chicken livers
• ½ small onion
• 1 small garlic clove
• 1 bay leaf
• ¼ teaspoon thyme leaves
• ½ cup water
• 1 ½ sticks unsalted butter
• 2 teaspoons Cognac
• salt and pepper

The Process:

In a medium pan, add the well-trimmed chicken liver, the thinly sliced onions, the smashed garlic, the bay leaf, the thyme and ½ tsp of salt. Pour water and bring it to a simmer. Then, cover it, and leave it to cook at low temperature. Don’t forget to stir it from time to time.

Cook it for about 3 minutes, or until the livers are barely pink inside. Then, remove it from the heat and let it stand for 5 minutes.

Put the mixture into a food processor, but don’t forget to take out the bay leaf. While the food is processing, add the butter, the Cognac, the salt and pepper.

When it’s done, place the pate into a bowl, cover it with plastic wrap and put it into the refrigerator.

The post You Must Make This Home-Made Chicken Liver Pate appeared first on falafelandcaviar.com.