🍞 Chicken Liver Pâté

6 servings · prep 20 min · cook 15 min

Ingredients

• 500 g chicken livers
• 150 g butter
• 1 shallot
• 2 garlic cloves
• 50 ml cognac (or port)
• Thyme
• Salt, pepper
• Toast (to serve)

Method

1. Trim the livers and fry in butter with the shallot and garlic.
2. Flambé with cognac and add the thyme.
3. Blend very smooth with the remaining butter.
4. Season and pass through a sieve for a silky texture.
5. Pour into a terrine, cover and chill 4 h; serve on toast.

Adapted from Food Channel L (YouTube)

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