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Title: St. Dunstan's Parish Chicken Liver Pate II
Categories: Poultry, Vegetables, Herbs, Booze
Yield: 10 Servings

600 g (21 oz) chicken livers
100 g (3 1/2 oz) butter; chopped
1 md Onion
2 cl Garlic; crushed
1 Bay leaf
1 tb Fresh thyme leaves
2 tb Brandy or port
Salt & fresh ground pepper
Clarified butter (opt)
Fresh thyme leaves; garnish

Trim any discoloured spots, fat and membrane from the
chicken livers. Wash the trimmed livers and pat dry with
paper towels. Peel and finely chop the onion.

Melt the butter in a large frying pan over medium heat
until it is foaming. Add the onion and garlic and cook,
stirring often, until the onion is soft.

Add the livers, bay leaf, thyme and brandy or port. Cook
for 10 minutes, or until the livers are just cooked
through. Remove from the heat and cool for 20 minutes.

Remove the bay leaf and spoon the liver mixture into a
food processor. Process until smooth and season to taste
with salt and pepper. Spoon the pate' into ramekins or a
pate' pot and cover with plastic wrap, pressing it
directly onto the surface of the pate' to prevent it from
discolouring. Alternatively, pour a layer of melted
clarified butter over the surface of the pate'.

Chill the pate' overnight in the refrigerator. To serve,
sprinkle the top with fresh thyme leaves and provide
fresh, crusty bread or crackers to accompany.

Recipe by: Lynn Cole

RECIPE FROM: http://allrecipes.com.au

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