Tuesday, February 9, 2010

Chicken Liver Pâté

My mom would make this recipe and though I never appreciated it's flavor as a child, I have enjoyed it on occasion as an adult. I personally enjoy adding the Congac to the recipe for the flavor it lends.
Chicken Liver Pâté
  • 1 lb chicken livers
  • 1/2 cup butter
  • 1 fresh rosemary (or 1 tsp dried)
  • 1 bay leaf
  • 5 Tbsp Cognac
  • Salt & freshly ground pepper to taste
  1. Melt 2 Tbsp of butter in a large skillet over high heat. Add the chicken livers with herbs. Cook, stirring occasionally, until the livers are crisp outside but still a bit pink inside, (around 3 minutes).
  2. Remove and discard herbs. Add a splash of brandy and deglaze the pan, then transfer the livers and pan juices to the food processor. Process until smooth.
  3. Add the remaining butter and brandy and process a few seconds longer. Taste and adjust the seasoning.
  4. Place in a serving dish. Cover with plastic wrap and refrigerate for a several hours.
  5. Allow it to return to room temperature to serve. Garnish with herbs if you like and serve with slices of toasted baguette.
  6. This pâté should keep in your refrigerator covered for up to one week.

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