Chicken Liver And Brandy Pate

• 2 large shallots finely chopped
• 2 cloves of garlic finely chopped
• 2 tsp of fresh thyme finely chopped
• 1 lb chicken liver
• 1/3 cup brandy
• 1/3 cup heavy whipping cream
• 1.5 sticks (or 3/4 cup) of butter (unsalted)
• 1/2 tsp salt
• 2 allspice berries ground
• 1/2 tsp ground ginger

1. 1.tix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft. Add chicken liver cut into 1 inch chunks and turn the heat to medium-high. Cook until livers are brown on the outside and still pink in the middle. Tip into food processor.
2. 2.tdd the brandy into the pan and reduce to about 2 tablespoons. Add to food processor.
3. 3.tdd cream, salt, allspice, and ginger into food processor. Blend until smooth.
4. 4.tdd about half of the butter cut up into the food processor and blend until smooth.
5. 5.tun a mixture through a sieve to remove the larger chunks. Let stand to cool.
6. 6.tfter 30 minutes, when the mix has cooled, melt the remaining butter and pour over the top. Put into the fridge to set.
7. 7.terve after the pate has set with your favorite crackers or bread.

shallots, garlic, thyme, chicken, brandy, heavy whipping cream, butter, salt, ground, ground ginger

Taken from www.epicurious.com/recipes/member/views/chicken-liver-and-brandy-pate-51600421 (may not work)