Chicken Liver Pate
2 pounds of chicken liver
Melt butter (chicken fat) in large sauce pan over medium heat
Add the onions and saute until translucent. Add carrots, celery, and garlic and cook,
stirring occasionally until the vegetables get soft.
Add the chicken liver and the herbs and spices and cook the liver until all the pink is
gone. (15 minutes) Stir occasionally
Add the cognac and simmer for about 2 minutes. Check for seasoning.
Process the mixture in a food processor until smooth and creamy.
Transfer pate into a bowl and cool over night.
Would you like the recipe for one of Rudi's specialties?