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Traditional French Chicken Liver Pate. How to make chicken liver pate at home!

How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format - http://whats4chow.com/2014/03/16/trad... For more "Learn to Cook" videos, please subscribe to our Channel! This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'. Ingredients 500g Chicken livers 80ml Brandy 90g Unsalted butter 1 Onion, finely chopped 1 Garlic clove, finely chopped 1 Tsp Fresh chopped thyme 60ml Cream Instructions Preparation: Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2 Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours Chop the onion, garlic and thyme. Measure out the butter in 2 lots of 45g Measure out the cream To cook the livers Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent Drain the livers retaining the brandy Add the livers and the thyme to the pan and simmer for a further 5 minutes Pour in the reserved brandy and continue simmering for another 2 minutes Remove the pan from the heat and allow to cool for 5 minutes Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor) Add the butter and blend again until the butter is incorporated and the mixture is smooth Pour in the cream and stir it by hand until totally incorporated Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.