Chicken & Brandy Pate
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Ingredients
- 500g butter
- 2 medium onions, diced
- 3 cloves garlic, crushed
- 500g chicken livers
- generous handful mixed herbs (Parsley, thyme, oregano, rosemary, sage – in decreasing amounts)
- 2 Tbsp brandy
- 1 generous tsp Urban Forager Chicken Stock Concentrate
Instructions
- Use 50g of the butter to gently fry the onion (medium-low heat)
- When onions are almost finished, add garlic and cook till it turns opaque
- Add liver and herbs and cook till liver is seared on both sides – they should still be pink in the middle
- Set to pan to one side and allow to cool
- Add cooled ingredients to a high powered blender with remaining butter, brandy and chicken stock and blend ’til smooth
- Pour into ramekins or jars
- Gently melt extra butter in a saucepan
- Place a herb leaf and peppercorns or cracked pepper on top of pate and top with enough butter to seal
- Refrigerate immediately and eat within 2-3 days
Tips
- Pate will keep in the freezer for 3-6 months and is great for last minute drinks with friends
- It makes a beautiful gift with some craft sourdough or crackers and wine too
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