Cognac Chicken Liver Pâté
Cognac Chicken Liver Pâté is an elegant spread to serve to your guests! It can also be used for other recipes like Beef Wellington.
Ingredients
- 1 lb. chicken liver, well-trimmed, rinsed and cut into pieces.
- 1/4 tsp. ground Himalayan pink salt, as needed
- 4 tbsp. butter tips & tricks
- 3/4 cup red onions, finely chopped (substitute shallots)
- 2 large cloves garlic, pressed
- 1/4 tsp. dried marjoram
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- 1/4 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 3 tbsp. Cognac (substitute Brandy)
- 1/2 package (4 oz.) light cream cheese, softened
- 2-3 dashes hot sauce such as Cholula®, or more to taste
- 1/2 tsp. fresh chives, chopped tips & tricks
Directions
- In a colander, add liver and rinse under cold water; let it drain.
- Transfer the liver to a cutting board lined with a paper towel. Cover with another paper towel and pat it dry as much as possible. Trim if needed and pat again; sprinkle on sea salt and set aside.
- In a medium saucepan over medium heat, melt butter. Add onions and cook until softened, about 3 minutes. Add garlic and sauté for 1 minute.
- Add liver, marjoram, thyme, sage and freshly ground black pepper. Cook, stirring occasionally, until the liver is cooked outside but still pink when cut open, about 8 to 10 minutes.
- Transfer the liver mixture to the jar of a blender using a slotted spoon. Add alcohol, cream cheese, hot sauce and more black pepper to taste.
- Blend until smooth, pushing down the mixture a few times with a spatula. Add chives and blend again.
- Transfer to a medium bowl, cover and chill for 2 hours before serving.