How to make it

  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1 teaspoon of salt.
  • Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 5 minutes.
  • Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf.
  • Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  • With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
  • Add the Cognac, season with salt and pepper and process until completely smooth.
  • Scrape the pâté into 2 or 3 large ramekins.
  • Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  • Serve chilled with Toasted baguette slices and Crudités.
  • Freeze any leftovers (ha!) for future use up to 4 months.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    windy1950 ate it and said...
    Fried Chicken Livers rate pretty high on my list of faves. I can't see any reason why this version wouldn't do the same... especially because it's tasty, and almost as importantly because it's CHEAP ;-) Thanks and a ^5 to you. This is great.
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