Chicken Liver Pate Recipe

Ingredients

1/2 pound Unsalted Butter - divided

1/3 cup Minced Shallots

1 pound Chicken Livers - trimmed

3 cloves Garlic - minced

2 tablespoons Capers

1 teaspoon Dried Thyme

1 teaspoon Anchovy Paste

1/4 cup Brady

3/4 cup Cream

Brown butter, add shallots for 1 minute, then add liver. Sprinkle salt on liver. Brown for 3-5 minutes.

Add capers, thyme, garlic, anchovy paste. Cook 1-2 minutes.

Add brandy, cook 2-3 minutes until thickened like syrup. Let cool.

Pulse liver mixture in blender. Add butter and cream. Puree.

Pour in ramekins and cool for at least 1 hour.

Will last 1 week in fridge. Cover with clarified butter to last longer. Also can be frozen.