Add the crushed garlic and thyme leaves to the pan, stir and then de-glaze the pan with brandy, allow to flame or reduce for 2-3 minutes. Scrape everything with a spatula into a food processor.

Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes ...

Same as Smoked Salmon Pate, this classic French dish ... them in the freezer for up to 3 months. Smooth Chicken Liver Parfait ...

Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the ... Add the brandy to the pan to deglaze, then add the cream ...