1 lb. 10 oz. fresh chicken (and duck) livers
Scant 2/3 c. brandy
1 stick unsalted butter
1 lg. onion, finely chopped
1 garlic cloves, crushed
1 heaping tsp. fresh thyme, crushed
5 juniper berries
2 bay leaves
Sea salt, to taste
Fresh ground pepper, to taste
1/2 c. whipping cream
Clean the livers of veins, etc. Rinse and pat dry. Pour brandy over livers in small bowl and cover in refrigerator for several hours or overnight. Then proceed as follows:
Now, process livers till smooth.
Be sure to save a bit out to taste on toasted French bread or crackers!
This recipe was mostly adapted from The Food of France: A Journey for Food Lovers by Maria Villegas and Sarah Randell. I had a little less liver than 1 1/2 times their recipe; I cut the butter a little bit to make the amount an easy 1 stick; and I increased the brandy because I used almost enough for 2 recipes. :) I also doubled the garlic amount and probably used a bit less onion than called for, although they did not specify size or weight on the onion. Juniper berries and bay leaves were inspired by The Wonderful Food of Provence by Jean-Nöel Escudier and Peta J. Fuller.
Herb, Zephyr and I can all testify that this pâté is delicious! I have six various-sized containers in the freezer that I will share with family and friends, keeping two nice-sized ones for Herb and me.