Chicken Liver Pate

•  1 lb chicken livers
• 1 shallot
• 1 stick butter
• 1/3 cup heavy cream
• Fresh thyme
• Ginger powder (or five spice powder)
• 1/3 cup red wine or 2 tbsp rum or brandy

Useful products:

food processor

1. Clean chicken livers by cutting off sinewy connective tissue and veins.  Cut into 2-cm chunks
2. Melt about 1 tbsp butter in pan, medium heat
3. Add thyme, chopped shallots, heat until softened
4. Add liver chunks, brown on all sides
5. Add liver, thyme, shallots to food processor.
6. Deglaze pan with alcohol, reduce to 2 tbsp if using wine.
7. Add alcohol, powder flavorings to food processor. Pulse until mixture is well-blended.
8. Add heavy cream and 3/4 stick butter to food processor, blend until smooth.
9. Pass food processor contents through a sieve into a container.
10. Refrigerate pate until ready for use