As I was nearing Meatless March I had a sudden craving for my dad's chicken liver paté (or Gehachte). He made it often and would deliver it in small tubs to friends with wobbly, hand-scrawled labels and notes. While I was rarely a fan of the smell of the cooking livers, the onions that he slowly browned until just this side of burnt filled the house with a wonderfully caramelized sweetness and the final product was always satisfying. —savorthis
milk (enough to cover livers)
medium onion, chopped
In This Recipe
Rinse livers, trim the sinewy bits, then soak in milk in the fridge for a couple hours. Rinse, pat dry. Season with salt and pepper, then brown in butter until barely pink inside.
Add cognac to pan and simmer until evaporated. Cool.
Bring eggs to a boil, turn off heat, cover and let sit 6 minutes. Rinse under cold water, peel, set aside.
Finely chop onions and slooowwwwwllllly brown onions in chicken fat or butter (I have also used duck fat) with a pinch of salt until very, very brown. Almost black, they are so slowly and perfectly browned.
My dad would now just put the livers and eggs through a meat grinder and stir in the fat and onions, season and be done. For me, the grainy texture was never appealing, so I put the livers, onions, 2 eggs, s&p into the cuisenart and blended until smooth adding about 4 tablespoons of fat a pinch at a time until it was incorporated and velvety. I also stirred in some chopped parsley.
Finally, separate the whites and yolks of the remaining eggs and push them through a sieve decorating the top of the paté like an egg.
I served this with slices of grilled baguette brushed with oil but my dad served them with "tiny rye breads" or saltines which are equally good.