Hen Liver Pâté


  • eight oz. rooster livers, cleaned
  • Four cups rooster inventory
  • 2 tbsp. rendered rooster fats or unsalted butter
  • ½ medium yellow onion, minced
  • 1½ tbsp. cognac or brandy
  • 2 hard-boiled eggs
  • Kosher salt and freshly floor black pepper, to style
  • Toast factors, for serving


  1. Convey livers and inventory to a boil in a 4-qt. saucepan over medium-high warmth; scale back warmth to medium-low, and cook dinner till simply cooked by means of, about eight minutes. Drain, reserving 1⁄Four cup cooking liquid; switch to a meals processor. Warmth fats in a 10″ skillet over excessive warmth, and add onion; cook dinner till browned, about Four minutes. Switch to meals processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.

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