Best chicken liver pate
Ingredients
- 500 Chicken liver
- 250 Butter
- 1 Onion chopped
- 1 clove Garlic crushed
- Green pepper crushed
- 50 ml Whisky, Brandy or Marsala wine
- Thyme
Instructions
- Melt the butter in the pan and saute the onion until turning soft.
- Add the chicken liver, garlic and thyme and cook over a moderate heat until the livers are done. Season with salt and pepper. Add the brandy and cook for a couple of minutes.
- Remove from the heat and let it cool.
- Remove the thyme and blend in a food processor until it is smooth. Season with salt and green pepper (to taste). Spoon the pate into ramekins or other serving dishes and cool.
- Melt some butter and pour over each ramekin.
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