Chicken Liver Pâté
My family kicks off every Christmas Eve with my sister's chicken liver pâté, setting upon it like savages, smearing the stuff onto toast.—Beth Kracklauer
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Pot
- Colander
- Mixing bowl
- Skillet
- Mason jar
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Refrigerator
Ingredients
- 8 oz. chicken livers, cleaned
- 4 cups chicken stock
- 2 Tbsp. rendered chicken fat or unsalted butter
- ½ medium yellow onion, minced (1 cup)
- 1 Tbsp. plus 1½ tsp. Cognac or other brandy
- 2 large, hard-boiled eggs
- Kosher salt
- freshly ground black pepper
- Toast points, for serving
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