Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. I’m telling you, m-a-g-i-c.
Chicken livers need to be bought fresh so buy them as close to when you are going to make them. Pour in the brandy or port, allow it to cook down before adding the cream. Makes 8 to 10 servings. Depending on the size of ramekins that you use, you may need more clarified butter to seal the tops. Since I didn’t have all the right ingredients on hand, I adapted the recipe and – BIPPITY BOPPITY BOOP! Whiskey Chicken Liver Pâté. I like to use four good sized ramekins. Add the cleaned liver and cook until it just changes colour.
You also need to trim the livers of the white connective tissue and the bloodlines and any darker patches that can make it bitter-you can see that I went a bit overboard but I wasn't sure how far to trim.
This chicken liver pâté made with bacon is now one of the meals I most look forward to every week. Pâté Recipe with Pork and Chicken Livers Chef Anne Challier shared her recipe for this French culinary classic, a pâté made with pork and chicken livers. I bought mine the day before (and they were a steal at $1.60 for the whole lot). Your South of France resource for food, wine, travel, real estate and expat living. A few months ago I came across a Bacon-Beef Liver Pâté recipe in The AutoImmune Cookbook.
Ingredients: 1 pound chicken livers, trimmed 2 tablespoons whiskey or bourbon 1 ½ sticks (3/4 cup) unsalted butter 1 cup finely chopped onion Provence lifestyle magazine. – magic happened. Place mixture into a food processor with the butter, process until smooth.