Author Topic: Ukrainian- Chicken Liver Pate with Brandy (Kурячі Паштет з Бренді)  (Read 606 times)

Olga Drozd

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Ukrainian- Chicken Liver Pate with Brandy

Here is an easy and inexpensive recipe to make.  Make sure though that all your ingredients are very cold when pureeing the mixture.

ROASTED SHALLOTS  (Cмажена Цибуля-Шалот):

8 shallots, peeled
1/4 cup olive oil

Preheat the oven to 250 degrees F.  Place the shallots and olive oil in a small baking dish or ovenproof saute pan and roast until soft, about 40 minutes.  Roasted shallots will keep in the refrigerator for up to 2 weeks.


1 pound fresh chicken livers (500 g)
1 Tablespoon olive oil
3 garlic cloves, chopped
1/4 cup brandy (60 mL./2 fl. oz.)
8 shallots, roasted (recipe above)
3/4 cup unsalted butter (180 g./6 oz,)
1/4 cup heavy cream (whipping cream) 60 mL./2 fl. oz.)
Salt and freshly ground black pepper, to taste

Drain the chicken livers in a colander and set aside.

In a very large saute pan over high heat, heat the olive oil until smoking hot.  Sear the livers on both sides.  Add the garlic and brandy and cook over medium heat until half the brandy has evaporated, 2 to 3 minutes. Add the roasted shallots.  Cool, then set the liver mixture aside in the refrigerator to chill.

In a food processor, puree the chilled liver mixture until smooth.  Slowly add the butter, then the cream, and process until smooth.  Season with salt and pepper and blend.  Place the pashtet in a container and refrigerate until well chilled.  Serve the pate with crusty bread.  Serves 6.
« Last Edit: August 12, 2017, 12:26:50 PM by Olga Drozd »