Today’s recipe uses an ingredient that I’d normally never buy nor cook with: liver. I made a chicken liver paté using a recipe from the book I used throughout the week.
You start off by washing 250g chicken liver.
Still not a pretty sight and frankly giving off a very strong livery smell I don’t like.
After adding 1dl of cognac, it doesn’t look prettier but certainly smells nicer. You could get drunk inhaling the steam from that pan!
It still is no beauty to look at but tastes very nice. The cognac flavour is a bit overpowering but I hope that the flavours all will melt together once the paté has rested in the fridge for a couple of days.