Grass-Fed Chicken Liver Pâté

• 500.0 g Chicken livers (organic)
• 150.0 g Grass-fed butter
• 2.0 pieces Shallots
• 3.0 cloves Garlic
• 10.0 g Fresh thyme
• 60.0 ml Brandy
• 60.0 ml Heavy cream

Instructions

1. 1

   Clean livers, removing any connective tissue. Pat dry.

2. 2

   Sauté shallots and garlic in butter until soft.

   ⏱ 5 minutes

3. 3

   Add livers, cook until just pink inside, about 5 minutes.

   ⏱ 5 minutes

4. 4

   Add brandy, carefully flambé or let alcohol cook off.

   ⏱ 2 minutes

5. 5

   Transfer to blender with cream and remaining butter, blend until silky.

6. 6

   Pass through fine sieve for ultra-smooth texture. Season and chill.

Nutrition Facts