Recipe of Homemade Chicken Liver And Brandy Pâté

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Before you jump to Chicken Liver And Brandy Pâté recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, of course. It's about being sensible, more often than not.

We hope you got benefit from reading it, now let's go back to chicken liver and brandy pâté recipe. To cook chicken liver and brandy pâté you only need 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Chicken Liver And Brandy Pâté:

1. Take of Or so chicken livers.
2. Take of Garlic.
3. Take of Rashers of smoked streaky bacon.
4. Take of Salted butter.
5. Get of Fresh sage leaves.
6. Provide of Thyme sprigs.
7. Provide of Good brandy.
8. Get of Salt and black pepper.
9. You need of Dried mixed herbs for garnish.
10. Prepare of white onion or 2-3 shallots.

Steps to make Chicken Liver And Brandy Pâté:

1. Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
2. Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned..
3. Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes..
4. Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
5. In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable..
6. Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top.
7. Allow to set in the fridge for at least 2 hours before eating. The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?..

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