Ingredients
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8
-
3
-
1
-
1/4
-
1
-
3/4
-
2
-
-
-
-
-
-
-
-
Directions
Chicken Liver Pate – ATK, Important: 1) Use a small knife to remove the fat and connective veins from the chicken livers and discard 2) Dont ever overcook the livers (for pt) over too high heat they shouldnt brown, they should just change colour Your finished pt should still be a touch of pink 3) Refrigeration time required , Important: 1) Use a small knife to remove the fat and connective veins from the chicken livers and discard 2) Dont ever overcook the livers (for pt) over too high heat they shouldnt brown, they should just change colour Your finished pt should still be a touch of pink 3) Refrigeration time required
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Steps
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1
Done
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Melt the Butter in a 12-Inch Skillet Over Medium-High Heat Until the Foaming Subsides. Add the Shallots, Thyme, and 1/4 Teaspoon Salt and Cook Until the Shallots Are Lightly Browned, 3 to 5 Minutes. Add the Chicken Livers and Cook, Stirring Constantly, About 1 Minute. Add the Vermouth and Simmer Until the Livers Are Cooked but Still Have a Rosy Interior, 4 to 6 Minutes More. |
|
2
Done
|
Using a Slotted Spoon, Remove the Livers from the Pan and Transfer Them to a Food Processor. Continue to Simmer the Vermouth Mixture Over Medium-High Heat Until It Is Slightly Syrupy, About 2 Minutes Longer, Then Add to the Processor. |
|
3
Done
|
Add the Brandy to the Processor and Process the Mixture Until Very Smooth, About 2 Minutes, Stopping to Scrape Down the Sides of the Bowl With a Rubber Spatula as Needed. Season the Pt With Salt and Pepper to Taste. Transfer to a Clean Serving Bowl and Smooth the Top. |
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4
Done
|
to Store: Lay Plastic Wrap Flush to the Surface of the Pt (to Inhibit Discoloration Due to Oxidation) and Refrigerate Until Firm, About 6 Hours; Keeps Up to 3 Days. |
|
5
Done
|
to Serve: Let the Pt Sit at Room Temperature Until Slightly Softened, About 30 Minutes. Scrape Off the Discolored Top 1/4 Inch of the Pt, If Desired, Before Serving. |
