Chicken Pate - Pate au foie de volaille 


1 kg chicken livers ( organic is the best)
500g butter
6/8 shallots
3 garlic
2 table spoons or more of Porto or whisky or champagne, White wine, any alcohol stored in your cavern
( try to avoid parfum or vinegar )
Salt and pepper

1. Clean the liver by removing a little bit of nerves (white strings)
2. In a large pan, heat half the butter slowly.
3. Add the shallots shopped in fine slides and then, the crushed garlic.
4. Over medium heat add the livers which has been cut  in half.
5. Reduce heat and let it cook until the livers are well cooked but
   
6. have still a pink colour inside ( if too cooked, the livers will be too dry)
7. Once cooked, let it cool.
8. In a mixer add the other half  of butter cut in big cubes, add  few drops of the chosen alcool and then pepper and salt.
9. Then add the cooked livers and the sauce.
10. Mix until you reach a mousse.
11. Then put the mousse into small recipients , cover it with a plastic sheet
12. Put in the fridge as it will be firm after few hours.
13. As this pate does not have any artificial preservative, it is recommended to eat it during the week it is done.

You can freeze it.
You can add, at the end of the process, before storing the pate in the fridge,
whole green pepper, cooked mushrooms in small pieces or whatever your courage inspire you. 

Bon Appetit !  :)