Chicken Liver Pate
This chicken liver pâté transforms chicken liver, herbs, veggies, and brandy into a rich, creamy spread. It's the best addition to your charcuterie board.
Servings 12 servings
Calories 131kcal
Ingredients
- 8 tbsp unsalted butter divided
- 1/2 cup shallots minced
- 1 garlic clove minced
- 1 lb chicken liver tissue and fat trimmed
- 1 tsp dry thyme
- 1 tsp salt adjust to taste
- 1/2 tsp ground black pepper adjust to taste
- 1/4 cup brandy
Instructions
- In a small pan, place 6 tbsp of butter. Cook on low until the butter is melted and lightly browned. Remove from heat, set aside.
- Preheat a pan on medium heat. Add remaining 2 tbsp of butter, shallots, and garlic. Sauté for a few minutes until shallots are translucent.
- Add chicken livers to the pan and cook on all sides until lightly browned.
- Remove from the heat, add thyme, salt, pepper, and brandy. Place it back on the stovetop, and turn heat to high. Cook until the liquids turn into a syrup, about 3 minutes. Remove from the heat and give it time to cool off.
- Once cooled, place the mixture in a blender or food processor. Blend until the mixture is perfectly smooth.
- Pour the melted butter on top. Leave it in the fridge until ready to serve.
Nutrition
Calories: 131kcal | Carbohydrates: 2g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 223mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 4429IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 4mg