Chicken Liver Pate

Name: Chicken Liver Pate
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 lb chicken liver, preferably organic; 14 cup brandy or 14 cup cognac or 14 cup orange juice; 1 cup chicken stock or 1 cup beef stock; 12 teaspoon dry mustard; 12 teaspoon dried rosemary; 1 teaspoon dried green peppercorn, crushed; 2 garlic cloves, crushed; 4 tablespoons butter, softened; sea salt

11 ingredients

7 steps

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 lb chicken liver, preferably organic
14 cup brandy or 14 cup cognac or 14 cup orange juice
1 cup chicken stock or 1 cup beef stock
12 teaspoon dry mustard
12 teaspoon dried rosemary
1 teaspoon dried green peppercorn, crushed
2 garlic cloves, crushed
4 tablespoons butter, softened
sea salt

Directions

1

Warm butter and oil in a large saucepan over medium heat.
2

Add chicken livers and saute until brown, about 10 minutes.
3

Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
4

Bring to a boil and boil vigorously until most of liquid has evaporated.
5

Transfer to a food processor along with softened butter and process until smooth.
6

Season with salt.
7

Transfer to small dish and refrigerate.