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Chicken Liver Сream Pate
What a pleasure to spread a creamy texture over the crusty baguette or toast bread. Chicken liver cream pate can never be spared on a holiday feast.
How to prepare Chicken Liver Сream Pate
Ingredients
400-500 g chicken liver
120-150 g cream cheese
70 ml whisky or brandy
30 g Butter
1 onion (small)
1 garlic clove
sprigs of thyme
Salt, pepper to the taste
Chicken Liver Сream Pate: Directions
Clean the chicken liver from fat and films. Fry the chopped onion and garlic In a frying pan with butter, until the onion is soft. Add a pinch of salt and sprigs of thyme.
Add the chicken liver to the pan and fry until it turns brown. Pour in the whisky and let it evaporate for a few minutes. Remove from heat and allow to cool slightly.
Remove the thyme sprigs, transfer the liver to a blender bowl, add the cream cheese and beat until smooth.
Cooking is easy!
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