Chicken Liver Pate

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Chicken Liver Pate
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
250 grams (approximately 9 ounces) Chicken liver
2 cloves garlic
100 grams (approximately 3 1/2 ounces) butter
Sea salt
peppers
1 tablespoon Armagnac
1 tablespoon fresh thyme (chopped)
100 grams (approximately 3 1/2 ounces) Goose fat
2 tablespoons caperberry (drained)
How healthy are the main ingredients?
garlicthyme

Preparation steps

1.

Gently saute the liver in a little butter until cooked through and let cool in the pan. Peel the garlic and crush to a fine paste in a mortar with a little salt. In a blender, puree the liver, butter and garlic paste until smooth. Season with salt and pepper and add a little Armagnac. Scrape into 2 bowls and smooth the top. Sprinkle with thyme sprigs and capers.

2.

Melt the goose fat in a pot and pour on top of the liver. Refrigerate until the goose fat is solid and serve cold.