Baked chicken liver pate with brandy
8 servings
60 minutes
Baked chicken liver pâté with brandy is an exquisite dish of Greek cuisine that combines the rich, velvety flavor of liver with the refined aromas of brandy and fresh thyme. Historically, liver pâtés were popular in Mediterranean countries due to their simplicity in preparation and rich taste. This pâté has a rich texture and subtle creaminess thanks to the addition of butter. It spreads easily on crispy bread or can be served with pickled vegetables and tangy sauces. The baking process followed by cooling under a layer of fat gives the pâté a deep flavor and allows it to be stored for a long time. It is an ideal treat for both family dinners and festive tables where it will invariably be a gastronomic highlight.
1
Chop raw chicken liver in a food processor. Add garlic, salt, pepper, 30 g of butter, thyme leaves, and brandy. Mix until a homogeneous mass is obtained; a food processor can also be used.
- Chicken liver: 500 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
- Butter: 125 g
- Thyme: 2 pieces
- Brandy: 1 tablespoon
2
Place the prepared mixture in a greased small mold, cover with foil, put it in a larger mold filled with boiling water halfway, and send it to a preheated oven at 150 degrees for 50 minutes.
- Butter: 125 g
3
Pour the cooled pâté with the remaining melted butter and let it sit for a while. Store in the refrigerator.
- Butter: 125 g