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French · Snacks
Chicken Liver Pâté
A velvety chicken liver pâté enriched with butter and cognac, blended to a smooth finish and heat-treated for extended storage.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the butter and let it cool. Warm the cognac, ignite it to burn off the alcohol, and let it cool.
2
Blend all the ingredients together until completely smooth and creamy.
3
Pour the pâté into jars (~200 g each), leaving a 1 cm headspace, and seal tightly.
4
Process for preservation: either in a water bath in the oven at 100°C for 1 hour, or sous-vide at 70°C for 1 hour and 20 minutes.
5
Immediately after processing, submerge the jars in ice water until completely chilled. Store in the refrigerator.
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