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Bulgarian Chicken Liver Pâté
A rich and flavorful chicken liver pâté, often enhanced with onions, garlic, and a touch of brandy or wine, commonly served as a spread or appetizer.
🧂 Ainekset
- 500 g Chicken livers(cleaned and trimmed)
- 2 medium Onions(finely chopped)
- 3 cloves Garlic(minced)
- 50 g Butter
- 2 tbsp Olive oil
- 50 ml Brandy or dry white wine
- 1 tsp Fresh thyme(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Ohjeet
- 1
Heat olive oil and 25g of butter in a skillet over medium heat.
- 2
Add chopped onions and sauté until softened and lightly golden, about 8-10 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add the cleaned chicken livers to the skillet. Cook for about 5-7 minutes, stirring occasionally, until browned on the outside but still slightly pink inside.
- 5
Pour in the brandy or white wine and let it bubble and reduce for about 2 minutes, scraping up any browned bits from the bottom of the pan.
- 6
Remove the skillet from the heat. Stir in the remaining 25g of butter, fresh thyme, salt, and pepper.
- 7
Transfer the mixture to a food processor. Process until smooth and creamy. If the mixture is too thick, you can add a tablespoon of water or cream.
- 8
Taste and adjust seasoning if necessary. Spoon the pâté into a serving dish or ramekins. Chill in the refrigerator for at least 1 hour before serving.
💡 Ammattilaisvinkit
- ✓Do not overcook the chicken livers, as they will become tough.
- ✓Ensure the livers are thoroughly cleaned of any membranes or green bits.
- ✓Serve with crusty bread, crackers, or toast.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg for extra warmth.
- Incorporate finely chopped sautéed mushrooms.
- Stir in a tablespoon of Dijon mustard for a tangy note.