Baked Chicken Liver Pâté with Brandy
Main Dishes • Greek
Description
Baked Chicken Liver Pâté with Brandy
Ingredients
- Chicken Liver 20 oz
- Butter 5 oz
- Brandy 1 tablespoon
- Garlic 1 clove
- Thyme 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the raw chicken liver in a food processor. Add garlic, salt, pepper, 30 g of butter, thyme leaves, and brandy. Mix until a homogeneous mass is obtained; you can also use the processor.
Step 2
Place the prepared mixture in a small greased mold, cover with foil, place it in a larger mold filled with boiling water halfway, and send it to a preheated oven at 300°F for 50 minutes.
Step 3
Pour the remaining melted butter over the cooled pâté and let it sit for a while. Store in the refrigerator.
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