Chicken Liver and Brandy Pate

Chicken Liver and Brandy Pate

 

22 oz.                 chicken livers (Food Lion)

4 tbsp./60 ml      cognac (brandy)

4 tbsp./60 ml      heavy cream

¼ cup                  butter (unsalted)

2 tbsp.                scallions (green onions), sliced

¼ to ½ cup         Italian flat leaf parsley

2 tbsp.                capers

1   Heat the butter in a large frying pan until foamy. Add chicken livers and cook over medium heat for 6-10 minutes, or until browned and cooked through.

2   Add brandy and allow to bubble for a few minutes. Let mixture cool slightly, and then put in a food processor with cream, scallions and parsley. Add salt and pepper to taste.

3   Process the mixture until smooth and spoon into ramekin dishes. Level the surface and chill for several hours or overnight to set. Serve garnished with additional parsley and capers.

Notes: This recipe can be halved. I based my quantities on the size of the chicken liver container available at Food Lion. I also added a chicken-based aspic on the surface of the pate that I have not yet figured out how replicate easily.

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