Chicken Liver and Brandy Pate
22 oz. chicken livers (Food Lion)
4 tbsp./60 ml cognac (brandy)
4 tbsp./60 ml heavy cream
¼ cup butter (unsalted)
2 tbsp. scallions (green onions), sliced
¼ to ½ cup Italian flat leaf parsley
2 tbsp. capers
1 Heat the butter in a large frying pan until foamy. Add chicken livers and cook over medium heat for 6-10 minutes, or until browned and cooked through.
2 Add brandy and allow to bubble for a few minutes. Let mixture cool slightly, and then put in a food processor with cream, scallions and parsley. Add salt and pepper to taste.
3 Process the mixture until smooth and spoon into ramekin dishes. Level the surface and chill for several hours or overnight to set. Serve garnished with additional parsley and capers.
Notes: This recipe can be halved. I based my quantities on the size of the chicken liver container available at Food Lion. I also added a chicken-based aspic on the surface of the pate that I have not yet figured out how replicate easily.