Chicken Liver Pâté
Source: Saveur
8 oz. chicken livers, cleaned
4 cups chicken stock
2 T rendered chicken fat or unsalted butter
1/2 medium yellow onion, minced
1 1/2 T cognac or brandy
2 hard-boiled eggs
Kosher salt and freshly ground black pepper, to taste
Toast points, for serving
Bring livers and stock to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook until just cooked through, about 8 minutes.
Drain, reserving 1/4 cup cooking liquid; transfer to a food processor.
Heat fat in a 10" skillet over high heat, and add onion; cook until browned, about 4 minutes.
Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée.
Serve with toast.
About 1 1/3 cups