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Ingredients Mom’s Chicken Liver Pâté:
- Require 400 g of chicken livers trimmed & cleaned
- Require 1 large onion chopped
- Give 3 cloves of garlic crushed
- Prepare 40 g - butter
- Provide 7.5 ml for mixed herbs
- Need 2 - bay leaves
- You need 5 ml fresh thyme or sprig of fresh thyme
- Need 7.5 ml for fresh chopped parsley
- Prepare of Salt and black pepper
- Give 40 ml - brandy
- Need 150 g - butter to blend
Mom’s Chicken Liver Pâté how to cook:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
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