How To Cook Chicken Liver Pate With Garlic And Cognac - Recipe
Author: Marko Balašević
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Chicken liver pate with garlic and cognac". Delicious recipe.
Required products :
- 400 grams of chicken livers (good to be chilled)
- 200 grams of butter
- 100 milliliters of high-fat cooking cream
- 1 - 2 crushed garlic cloves
- 1 tablespoon cognac
- salt and freshly ground black pepper to taste
- oregano or thyme for decoration
Method of preparation :
Fry the cleaned livers in 100 grams of oil over medium heat until ready. First, heat the pan very well, the oil should not burn - this is very important. If the pan is not hot enough, no crust will form on the surface of the livers. Another important point: until the liver is fried on one side, do not touch it so that the juice does not separate, because the livers will turn hard. The finished ones release transparent juice when pierced with a fork, their inside is pink. Pour them into the bowl of the blender.
In the oil in which they were cooked, lightly fry the garlic (do not fry). Add it to the liver along with the fat.
Add the cream, cognac, salt and pepper to taste. Beat everything very well. The mixture should become silky soft.
Transfer it to a jar.
Melt the remaining 100 grams of butter, remove the foam formed, drain the liquid that has separated (if any) and then pour over the paste. Refrigerate.
Serve with toasted garlic bread or just plain.
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