It was in my first semester in Culinary Academy that I have tasted homemade chicken liver pate and fell in love with it. Elena, the girl that made it for me for the first time never gave me her recipe, cause I guess it was her thing.
That's why I have decided to explore and recreate that perfect first tasty bite of her pate.
It took me few years to perfect my recipe. the one that I'm going to share with you here, but i got it.
I make it myself not only because it's very easy to do it, but also because I actually love pates but because of all the additives that producers put in the ones we buy in shops my stomach just couldn't handle them.
I made it a lot of times for my friends and guests in the restaurants I used to work at and everyone loved it!
So here's the easy to make recipe for Chicken Liver Pate.
Ingredients:
200 grams chicken livers
150 grams butter
1 clove garlic, crushed
2 small onions, sliced
30 ml brandy
5 grams fresh thyme leaves
5 grams nutmeg
Salt and pepper for seasoning
Trim the chicken livers of ant stringy sinews rinse them and pat dry on kitchen paper.
Melt the butter in a large pan over a medium heat, add the onion and garlic and cook till glassy, for about 5 minutes, add livers, thyme and nutmeg, season with salt and pepper and cook for 3 to 4 minutes. You want livers to be brown on the outside but pink from the inside. This is where this beautiful pinkish color comes from. Pour brandy and cook for additional 10 seconds.
Blend all finely in blender and transfer in terrine dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving!
Enjoy!
