Chicken Liver Pate
Pâté has been around centuries, satisfying the quest of butchers to make use of the less desirable cuts and fat of a butchered beast. Exactly when and how this peasant dish moved into the realm of high cuisine is anyone’s guess. Elaborate preparations of terrines and pâtés are still immensely popular among all classes in Europe, especially France which has a sort of love affair with the dish.
Ingredients
- 8 oz chicken liver cleaned
- 4 cups chicken stock
- 2 tbsp unsalted butter or rendered chicken fat
- 1/2 yellow onion medium, minced
- 1 1/2 tbsp cognac or brandy
- 2 eggs hard-boiled
- Kosher salt to taste
- black pepper freshly ground, to taste
- bread toast points, for serving
Instructions
- 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 1⁄4 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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