Chicken Cognac Pate

350g chicken livers cleaned 175g butter diced 1 shallot finely chopped 1 tsp thyme leaves finely chopped 75ml madeira 75ml double cream tsp salt 1 allspice berry ground tsp ground.

Chicken cognac pate. Ingredients 3 4 cup cognac 3 tablespoons unsalted butter 1 cup minced onion 2 1 2 pounds ground pork 12 ounces bacon 8 to 10 slices finely chopped plus 14 bacon slices for lining pan plus 14 bacon slices 3 garlic cloves pressed 2 1 2 teaspoons salt 2 1 2 teaspoons dried thyme 1 1 2 teaspoons. Stir until well blended. Add chicken livers and cook covered over. Directions melt 2 tablespoons of the butter in a sauté pan over medium heat.

Add carrot thyme and cayenne and season with salt and pepper. 3 4 cup red onions finely chopped substitute shallots 2 large cloves garlic pressed. Add chicken livers and cook stirring occasionally for 5 10 minutes. Add onion and cook stirring occasionally until golden 10 minutes.

Add chicken livers and thyme and cook shaking pan. Cook until onion is tender and bacon is cooked. Add sautéed onion garlic salt thyme allspice cognac and pepper to bowl with pork mixture and stir until incorporated. Add scallions and cook until softened but not browned about 5 minutes.

In a large skillet heat 1 1 2 teaspoons butter and 1 tablespoon oil over medium. Directions melt butter in a pan add onion garlic and bacon. Cook stirring occasionally until carrot is tender 5 minutes. Meanwhile if using truffle finely chop all but 4 shavings reserve these for garnish and set aside.

Ingredients 1 2 pound chicken livers well trimmed 1 2 small onion thinly sliced 1 small garlic clove smashed and peeled 1 bay leaf 1 4 teaspoon thyme leaves kosher salt 1 2 cup water 1 1 2 sticks unsalted butter at room temperature 2 teaspoons cognac or scotch whisky freshly ground pepper. Chicken liver well trimmed rinsed and patted dry. Instructions heat a sauté pan on medium and add butter to melt add onions and sauté for 5 minutes add garlic and salt and sauté for another minute add chicken livers and sauté for 6 minutes add cognac and thyme and sauté for 8 minutes allowing cognac to evaporate somewhat. Step 1 melt butter in a large skillet over moderate heat.

Livers should be browned.