Email to Cat      

Chicken Liver P�t�

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"A smart cook never tosses the jewels found inside a whole chicken, especially the liver. Saut�ed and blended, liver transforms into a velvety p�t�, spiked with cognac and mellowed with sweet saut�ed onions."

List of Ingredients

◦ � pound chicken livers, cleaned
◦ 4 cups chicken stock
◦ 2 tablespoons rendered chicken fat or unsalted butter
◦ � medium yellow onion, minced
◦ 1 � tablespoons cognac or brandy
◦ 2 hard-cooked eggs
◦ Kosher salt and freshly ground black pepper, to taste
◦ Toast points, for serving


Recipe

Bring livers and stock to a boil in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low and cook until just cooked through, about 8 minutes. Drain, reserving � cup cooking liquid, then transfer to a food processor.

Heat fat in a 10-inch skillet over high heat, add onion, and cook until browned, about 4 minutes. Transfer to a food processor. Add reserved cooking liquid, cognac, egg, salt, and pepper and pur�e.

Serve with toast points.

Makes about 1 ⅓ cups