- 340 grams onions, white
- 70 grams Butter, for sauteing
- 150 grams Butter, melted
- 5 grams thyme, dried
- 700 grams chicken livers
- 100 grams brandy
- 1 teaspoon rock salt
- 1 teaspoon black pepper, ground
- 140 grams fresh cream
1. Chop onions 5 sec/sp 4
2. Add butter and saute 5 min/sp 1
3. Add thyme, liver, salt and pepper
4. Saute 5 min/sp 1
5. Add brandyand saute 3 min/sp 1
6. Blend mixture 20 sec/sp 7
7. Melt 120 g of butter and add it to the mixture, stir 2 min/sp 2
8. Add cream and stir 1 min/sp 2
9. Spoon mixture into ramekins (or other containers) and pour the remaining melted butter on top to cover.
10. You can add a sprig of fresh thyme for decoration (as per the picture).
This recipe is a courtesy of my dear friend who makes the best Russian chicken liver pate ever from her 'babushka's' recipe!
Accessories you need
Soak chicken livers in salt water for 1 hour to clean. Its better to devain the livers before cooking.
This pate will keep in a fridge for a few weeks provided that the melted butter cover is not broken.
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