Chicken Liver Pate with Sage, Apple and Thyme
- 1 pound chicken livers
- 6 tablespoons butter at room temperature, divided
- 2 slices bacon, chopped
- 1 cup chopped shallots (about 4 small shallots)
- 1 garlic clove, chopped
- 1 large Granny Smith apple, peeled, cored and chopped into 1/2-inch cubes
- 1 tablespoon sage, chopped
- 1 1/2 teaspoons fresh thyme leaves
- 1/4 cup apple brandy or bourbon
- 1 teaspoon salt
- Pepper to taste
- 2 tablespoons - 1/4 cup clarified butter, melted (optional)
- Thyme and sage sprigs (optional)
- Sliced baguette, crackers or mini toasts, for serving
- Produce
- Granny smith apple, large (1)
- Sage (1 tablespoon)
- Shallots (1 cup)
- Thyme, fresh leaves (1 1/2 teaspoons)
- Thyme and sage (1)
- Meat
- Bacon (2 slices)
- Chicken livers (1 pound)
- Cooking & Baking
- Garlic clove (1)
- Pepper (1)
- Salt (1 teaspoon)
- Bread & Baked Goods
- Baguette (1)
- Dairy
- Butter (6 tablespoons)
- Clarified butter (6 tablespoons)
- Beer, Wine & Liquor
- Apple brandy or bourbon (1/4 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
29 people saved this recipe.
