Chicken Liver Pâté

Forgot to take a photo before tapping into it. Whole family loved it. Great texture and not overly liver tasting. I used red wine vinegar instead of cognac and it tasted perfect.

Do maybe half the amount of onions. Would be great with unsweetened berry compote and is excellent with toasted focaccia

This is the second time I've used this recipe. I use shallot instead of onion. I used Remy Martin VSOP. I multiply the recipe because chicken livers are usually sold in 16oz or more. That means more time cooking, too. Makes a LOT of Pate! This second time, I clarified some butter to top-seal each ramekin. Divine! I give away a couple, and keep a couple. 😋

As is the usual way of pate, it looks like nothing but it tastes so good. Omg SO good. As it should, given how much butter is in it. Well worthy of the Christmas table anyway!