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French · Starter
Chicken Liver Pâté with Brandy and Sage
A smooth, buttery chicken liver pâté seasoned with garlic, sage and brandy, sealed under clarified butter and chilled overnight. Easy to make and a lovely spread for toast.
- YieldServes 8 as a spread (one 500 ml ramekin or two small)
- Hands-on30 min
- Total13 h 20 min
- Difficulty
Ingredients
- 180 gchicken livers, trimmed
- 225 gunsalted butter, softened, about 16 tbsp, split: 80 g for cooking, the rest beaten in
- ¼ tspdried sage
- 1 clovegarlic
- 1½ tbspbrandy
- ½ tspsea salt
- ¼ tspblack pepper, freshly ground
To seal
- 45 mlclarified butter, about 3 tbsp, or melt 60 g butter and use the clear fat
To serve
- 8 slicesbread, toastedoptional
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