Chicken Liver Pâté

Chicken Liver Pâté
Chicken Liver Pâté

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. chicken livers, cleaned

  • 4

    cups chicken stock

  • 2

    tbsp. rendered chicken fat or unsalted butter

  • 1/2

    medium yellow onion, minced

  • 1 1/2

    tbsp. cognac or brandy

  • 2

    hard-boiled eggs

  • Kosher salt and freshly ground black pepper, to taste

  • Toast points, for serving

Directions

Bring livers and stock to a boil in a 4-qt. 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; transfer to a food processor. Heat fat in a 10" skillet over high heat, and add onion; cook until browned, about 4 minutes. Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.

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