Spooniful Recipes: Chicken Liver Pâté


SpoonFed: Via Saveur | by Beth Kracklauer


8 oz. chicken livers, cleaned
4 cups chicken stock
2 tbsp. rendered chicken fat or unsalted butter
½ medium yellow onion, minced
1½ tbsp. cognac or brandy
2 hard-boiled eggs
Kosher salt and freshly ground black pepper, to taste
Toast points, for serving

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My family kicks off every Christmas Eve with my sister’s chicken liver pâté, setting upon it like savages, schmearing the velvety stuff onto toast points. This ritual dates back to the 1980s, when my sister was first living on her own. Having discovered that chicken livers could be had dirt cheap, she prepared them in every way she could, including this one, a standby of French housewives and midcentury American ladies’ luncheons alike. [...] read more