Chicken Liver Cognac Pate

I originally learned about chicken liver pate from Jewish friends who made it as part of traditional cuisine. I tweaked it over the years and came up with what I have here. I also found a Pepin recipe that approximates my own and have given him published credit. But I have substituted and added many variations to bring more flavor to the recipe.  I have included some in my notes here.  Whatever your own fancy, the result will be much better than the grocery store bought tubs . Get a nice bottle of red wine and settle in. This recipe is easy and flavorful. Have fun with it - Jerry

Chicken Liver Cognac Pate-

Base Recipe-Jacques Pépin Published March 2007 Food and Wine
 

Ingredients
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly diced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon fresh thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky

PREP
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate refrigerate until firm. (Best left in fridge 2 days) Serve chilled.

NOTES
I have varied this in several ways using combos of these :
Added 1/2 cup (sauteed in sherry and butter) sliced button mushrooms
Added 2 chopped hard-boiled eggs
( Using combos of above required water/broth reduction )
Added 1 TBLSPN capers
Added 1/4 cup crushed roasted black walnuts
Added 2 TBLSPN  truffle oil
Substituted chicken broth for water
doubled the recipe

I use small loaf pans lined w/ Saran Wrap to make unmolding easy




 -Jerry Wendt