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Chicken Liver Pâté

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"A smart cook never tosses the jewels found inside a whole chicken, especially the liver. Sautéed and blended, liver transforms into a velvety pâté, spiked with cognac and mellowed with sweet sautéed onions."

List of Ingredients

◦ ½ pound chicken livers, cleaned
◦ 4 cups chicken stock
◦ 2 tablespoons rendered chicken fat or unsalted butter
◦ ½ medium yellow onion, minced
◦ 1 ½ tablespoons cognac or brandy
◦ 2 hard-cooked eggs
◦ Kosher salt and freshly ground black pepper, to taste
◦ Toast points, for serving


Recipe

Bring livers and stock to a boil in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low and cook until just cooked through, about 8 minutes. Drain, reserving ¼ cup cooking liquid, then transfer to a food processor.

Heat fat in a 10-inch skillet over high heat, add onion, and cook until browned, about 4 minutes. Transfer to a food processor. Add reserved cooking liquid, cognac, egg, salt, and pepper and purée.

Serve with toast points.

Makes about 1 ⅓ cups