Ingredients

• 500 g chicken livers
• 100 g butter
• 1 piece onion
• 2 clove garlic
• 3 tbsp cognac
• 100 ml heavy cream
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 piece bay leaves

Instructions

1. Prepare the livers

   Clean chicken livers by removing any visible veins, fat, or green spots with a sharp knife. Pat completely dry with paper towels and cut into uniform 2cm pieces. Let sit at room temperature for 15-20 minutes until no longer cold to touch. Do not skip drying as wet livers will splatter and won't brown properly.

2. Sauté the aromatics

   Finely dice the onion and mince the garlic cloves. Heat 2 tbsp butter in a large skillet over medium heat for 2 minutes until foaming. Add onion and cook for 8-10 minutes until soft and golden, stirring occasionally. The onion should smell sweet and caramelized. Do not let it brown or burn as this will create bitter flavors.

3. Cook the livers

   Increase heat to medium-high and add remaining butter to the pan. Add chicken livers in a single layer and cook for 3-4 minutes without moving them until browned on bottom. Flip and cook 2-3 minutes more until just cooked through but still slightly pink inside. Do not overcook or they will become grainy and dry.

4. Add spices and cognac

   Add minced garlic, allspice, cinnamon, bay leaves, salt and pepper to the pan. Cook over medium heat for 1 minute until fragrant and garlic is aromatic but not browned. Pour in cognac and cook for 2-3 minutes until alcohol evaporates and liquid reduces by half. Do not skip the alcohol cooking time or the pâté will taste harsh.

5. Add cream and simmer

   Pour in heavy cream and reduce heat to low. Simmer gently for 3-4 minutes until cream thickens slightly and coats the back of a spoon. The mixture should look cohesive and smell rich. Do not let it boil vigorously or the cream may curdle.

6. Cool and blend

   Remove bay leaves and let mixture cool for 10-15 minutes until warm but not hot. Transfer everything to a food processor and blend for 2-3 minutes until completely smooth and silky. The texture should be uniform with no lumps. Do not process while hot as this can cause the mixture to separate.

7. Chill and serve

   Transfer pâté to a serving bowl or individual ramekins. Cover surface directly with plastic wrap and refrigerate for at least 2 hours until firm and completely chilled. Serve with toasted bread or crackers at cool room temperature for best flavor. Do not serve directly from refrigerator as flavors will be muted when too cold.

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