Chicken liver pâté
Well I know a lot of people don’t like liver pâté , but if you like it as much as I do you’ll find this very inexpensive version of the delicacy a delight.
- 1 lb chicken livers
- 1 cup butter (soft — room temperature)
- 1 medium onion
- 5 cloves garlic
- 1/2 cup white wine
- 1/2 cup water
- 2 tsp tarragon
- 1 tsp thyme
- 3 bay leaves
- Salt to taste
- Fresh ground black pepper
- 1/4 cup cognac
Coarsely chop onions and garlic and saute for a couple of minutes. Add livers. Add water and wine and bring to boil. Add the herbs and spices. Boil for 3 minutes until liver is pink inside and then take off flame and cover for five minutes and let sit.
Take out the bay leaves and strain the livers, onions, and herb. Put all solids into a food processor. Put the juices aside.
Add the 1/4 cup cognac to the juices and boil and reduce all the liquid until quite thick and only 2 to 4 tbls of liquid.
Add that reduced stuff to the food processor with the cup of butter and puree the whole thing until smooth. Put into whatever containers you like. I froze half of this as it is very rich and really too much to go through with just two in the house.
I’ve been cooking a lot but have not had time to write up my posts. This is an old recipe which I really loved. I froze half the batch and ate the second half with my husband a good couple of months later. It’s very rich and a little goes a long way.