Ingredients

How to make it

  • fry liver in half of the butter with the thyme and powder then remove from pan.
  • add brandy to the pan to reduce and remove all juices.
  • melt the rest of the butter and shove the whole lot into a blender until smooth. put into dishes and set in fridge.
  • remember to hold some of the butter for the top of the pate - just pour a little on top in order to seal and i place a couple of bay leaves on top for decoration

Reviews & Comments 8

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  • carmenperez 15 years ago
    Sounds Wonderfull
    TY for sharing
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    " It was excellent "
    lor ate it and said...
    This is a great "5" fork recipe for Chicken Liver Pate. Thank you for sharing it with all of us.
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    " It was excellent "
    linebb956 ate it and said...
    I love pate... and this one was a winner! I did not have the brandy... I added some wine.. and it was so good.. Thanks..
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    " It was good "
    notyourmomma ate it and said...
    Absolutely love chicken livers and just wish we could have them more often instead of a once in a while treat. nice recipe.
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    " It was excellent "
    cheryilyn ate it and said...
    Love liver. Thanks.
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  • invisiblechef 16 years ago
    This sounds like it should be served up with some Fava beans and Chianti :)

    I've never cooked chicken liver, I have this saved for one of those days when I'm in the mood for something new.

    Thanks for the share.
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  • jenniferbyrdez 16 years ago
    I'm another pate lover. Thank you.
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    " It was excellent "
    berry ate it and said...
    I love Pate... thanks Shaunj... you got my 5!
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