Favorite Recipes of Maverick Swaniel Harrienger

{January 12, 2016}   Chicken Liver Pâté (Saveur: The New Classics Cookbook, 2014, pgs. 15-16)

Makes 1.35 cups.

0.5 pound chicken livers, cleaned
4 cups chicken stock
2 tablespoons rendered chicken fat or unsalted butter
0.5 medium yellow onion, minced
1.5 tablespoons cognac or brandy
2 hard-cooked eggs
Kosher salt + freshly ground black pepper (tasting)
Toast points (serving)

Bring the chicken livers to a boil in a 4-quart saucepan over medium-high heat.  Reduce the heat to medium-low + cook for 8 minutes.  Drain, reserving 0.25 cup cooking liquid; then transfer to a food processor.  Heat the fat in a 10″ skillet over high heat, add onion, + cook for 4 minutes.  Transfer to the food processor.  Add reserved cooking liquid, cognac or brandy, egg, salt, + pepper, + puree.  Serve with toast points.



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