Chicken liver pate recipe

Chicken liver pate

Ingredients:

• 800g chicken liver
• 250g butter
• salt and pepper and dried thyme
• 2 cloves of garlic
• 45ml cognac

Method of preparation:

Wash chicken liver and put in a blender. Add garlic, softened butter (200 grams), salt, pepper, brandy and a teaspoon of dried thyme. Grind into puree. Pour into a greased form and cover with a foil. Put in a preheated to180 C (360 F) oven. Bake for 50 minutes, then remove the foil and bake another 10 minutes. Pour the melted butter (50g) over the cooled pate and refrigerate for 1-2 hours.

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