Chicken Liver Pate
It's hard to post a recipe where every single picture looks like cat food. This may be a huge downfall, but rest assured, this tastes great. My children love it, and even I have been forced to admit that it's pretty good. This hails, more or less, from a recipe on Saveur.com. It's quick, simple, and turns something potentially icky into a luxury. If you buy whole chickens that come with the liver, save them in the freezer until you have enough to try this.
I used to hate this passionately. Somewhere along the line it moved from disgusting to sick fascination to occasional indulgence to near love affair. Now and then I even crave this, but it's my kids who love it. I guess not everything is genetic.
The original recipe called for chicken stock instead of water, but since it's all drained off except for 1/4 cup, that feels like a horrible waste to me. Also, sometimes I boil the eggs in the same water since I rarely have boiled eggs lying around.
1/2 pound chicken livers, trimmed of any tough or yucky bits
2 hard boiled eggs
2 tablespoons butter
1/2 onion, minced
1-1/2 tablespoons brandy
salt and pepper to taste
some kind of bread for serving
Cook the chicken livers in simmering water just until no longer pink and barely cooked through. (Overcooked liver is tough and disgusting.) Drain it, but RESERVE 1/4 CUP OF THE COOKING WATER. Add the livers and the cooking water to a food processor. Brown the onion in the butter and add that to the processor bowl with the two hard-boiled eggs, the brandy, and salt and pepper. Blend it until it's smooth. Taste and season it for salt and pepper.
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