Dear Lorri: We love the rustic texture of this chicken liver pate, which is coarsely chopped ... 5. Stir in the brandy, shaking the pan to deglaze, and cook the brandy for about 30 seconds.

Although I rarely eat or crave chicken liver now, I have had the good fortune ... Capers rinsed 2 T Milk 1/2 cup Brandy 1 oz. Vin Santo 1/2 oz. Salt and Pepper T.T. In a medium saucepan, combine ...

Stir in chicken livers. Continue to sauté 15 minutes, stirring occasionally, or until livers are thoroughly cooked. Remove pan from heat and carefully pour in brandy, as alcohol will ignite.

“It’s a spread that can go on anything,” Emily Lycopolus says of her apple brandy-spiked chicken liver pâté. “It’s good in the morning on crackers, you can use it as an ...

Brandy is a chicken liver pâté’s best friend, although butter is a strong rival in the besties’ stakes. Flaming the simmered onions with brandy adds a tremendous depth of flavour. The ...

Add brandy and sugar and blend. Add cream and continue blending. Season to taste with salt and pepper. 4. Line a 1-pound, 9-by-5-inch loaf pan with plastic wrap and pour in liver mixture.

This luxurious Chicken Liver Pâté is infused with aromatic herbs ... you can skip it entirely or replace it with a splash of brandy, cognac, dry sherry, or port for a slightly different, but ...

Moody notes that a topping of rendered chicken fat would also be traditional and delicious. Pureeing the cooked liver mixture in a high-speed blender will result in the smoothest pate. If you are ...