Chicken liver pâté

Have you ever tried preparing liver pâté? It almost can’t be compared to the one you can get in the supermarket. In order to stop myself from buying it, I simply start reading the labels. After looking at ingredients, I return the box right back on the shelf in most of the cases.

For making a great starter for your Christmas dinner, make your own liver pâté. Though it may seem too much complicated, it needs only few ingredients and some minutes, so try!

Servings: makes two middle sized pots of pâté


Preparing time: 20 minutes


Ingredients:

• 500 grams fresh chicken livers
• 2 cloves garlic, chopped
• 150 grams butter
• 1 tablespoon thyme leaves
• 2 tablespoons brandy
• Salt and freshly ground pepper

1. Eliminate any membrane from your chicken livers.
2. Wash them and dry on the paper towel.
3. Cut your livers into pieces.
4. In the meanwhile, take a heavy frying pan and melt the butter in it.
5. Add the garlic, thyme and the chicken livers and cook them over the medium heat. They are cooked when not pink inside.
6. Additionally, add some pinches of salt, freshly ground pepper and the brandy. Let the alcohol to burn off for some minutes.
7. Remove from the heat and allow your livers to cool down for a minute.
8. Use a food processor to smooth your livers and make a pâté. Don’t forget to check the seasoning and, finally, let it cool down. 

Serve with toasted bread and enjoy!