Bread With Chicken Liver Pate Recipe

Preparation of Chicken Liver Pate

1. Clean 500g of chicken livers by removing any connective tissues. 2. Heat 2 tablespoons of butter in a pan and sauté a finely chopped onion and 2 minced garlic cloves until soft. 3. Add the chicken livers to the pan and cook until they are lightly browned but still pink inside. 4. Pour in 50ml of brandy and allow it to simmer until it reduces by half. 5. Remove from heat, let cool slightly, then blend the mixture with 100g of softened butter until smooth. 6. Season with salt, pepper, and a pinch of thyme. 7. Press the pate through a fine sieve for extra smoothness if desired. 8. Chill in the refrigerator for at least 2 hours before serving.

Serving the Pate

1. Slice a fresh baguette or bread of choice. 2. Toast the slices lightly for added texture. 3. Spread a generous amount of chilled chicken liver pate onto each slice. 4. Garnish with fresh herbs like parsley or chives if desired. 5. Serve immediately as an appetizer or snack.