Chicken Liver Pate Jars

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Donal Skehan


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300 g of fresh chicken livers

3 tablespoons of brandy

250 g of butter, cut into cubes

2 tablespoons of soft thyme leaves

2 garlic cloves, crushed

1 teaspoon of freshly ground black pepper

Sea salt to taste

2 bay leaves to garnish

75 ml of clarified butter

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