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Skip's Chicken Liver Paté




Source of Recipe


My friend, Skip - posted at cookskorner.com


Recipe Introduction


We love this easy and delicious paté. It makes an elegant appetizer for company, but we've also added it to our football feasts.



List of Ingredients




6 slices of bacon
¼ cup butter (½ stick)
1 lb. chicken livers
¼ cup minced shallots
3 oz cognac or good brandy
½ cup butter (1 stick cubed) - divided
½ tsp salt
1/8 tsp cayenne or chipotle pepper
¼ cup heavy cream


Recipe



Fry bacon until crisp in medium sauté pan. Drain on paper towel and crumble when cooled.

Discard bacon grease and add 1/4 c. butter to pan. Heat on medium low and sauté the shallots and livers until the shallots are softened and the livers lightly browned. Be careful not to burn the butter. Remove from heat and set aside the livers and shallots. Leave the remaining fat and liquid in the pan. Add the congnac to the pan and reduce by half, stirring often. Turn off the heat and add all ingredients except the cream. When butter has melted add the cream, stirring to combine.

Pour all ingredients into a food processor or blender and process until smooth.

If you want to serve the paté molded, lightly oil several small ramekins and fill with the paté. If you want, you can serve directly from the ramekins - in that case you do not have to oil them. Cover with plastic wrap and chill for three hours or overnight.