Chicken Liver Pâté | PÂTÉ DE FOIE DE VOLAILLE
Course: AppetizerServings
2
peopleCooking time
25
minutesIndulge in the rich and flavorful Chicken Liver Pâté with Armagnac, a classic French appetizer that pairs perfectly with toast or crusty bread. Made with fresh chicken livers, aromatic spices, and a hint of Armagnac, this pâté is sure to impress at any gathering.
Ingredients
- Chicken Liver Pâté with Armagnac
Armagnac/Cognac
4 fresh chicken livers
butter
1 onion
garlic
nutmeg, to taste
ginger, to taste
pepper, to taste
cloves, to taste
cinnamon, to taste
thyme, to taste
oregano, to taste
1 bay leaf
salt and pepper, to taste
toast or bread, for serving
Directions
- Chicken Liver Pâté with Armagnac
- Finely dice the onion and the garlic. In a generous amount of butter gently cook the onion and garlic until very soft.
- Add in the livers and herbs, seasoning very well with salt and pepper. Cook steadily until the livers are colored but still a little pink inside.
- Flambé with the armagnac then add the spices and remove the herbs. Using a hand blender, blend till smooth adding in the rest of the butter in small pieces until fully combined.
- Pour the pâté into ramekins or a large container, making sure the top surface is level by giving it a little shake. Once level, pour some melted butter on top and let set in the fridge for at least 4 hours.
- Serve with toast or crusty bread.
