A delightful and easy-to-make chicken liver spread, perfect for gatherings or as a luxurious snack.
Prepare the chicken livers by trimming any excess fat or sinew.
Ensure the livers are cleaned thoroughly to avoid any bitterness.
Chop the onion and garlic finely.
Use a sharp knife to make the chopping easier and more precise.
In a frying pan, melt half of the butter over medium heat.
Allow the butter to melt gently to avoid browning.
Add the onion and garlic to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the chicken livers to the pan and cook until firm but still slightly pink inside.
Do not overcook the livers to maintain a tender texture.
Remove the pan from heat and stir in the chopped hard-boiled eggs, brandy, ground cloves, and mace.
Mix well to combine all the flavors evenly.
Transfer the mixture to a food processor and blend until smooth.
Pause occasionally to scrape down the sides for an even blend.
Adjust seasoning with salt and pepper to taste.
Taste the mixture and adjust gradually to avoid over-seasoning.
Spoon the pate into containers and smooth the top.
Use the back of a spoon to create a neat finish.
Melt the remaining butter and pour over the pate to seal.
Ensure the butter covers the surface completely to preserve freshness.
Refrigerate until set and serve chilled.
Allow the pate to chill for at least 2 hours for the best texture.
Continua nella nostra app per un'esperienza migliore
