Summary

Ingredients

• 500 g chicken liver (s), fresh or frozen
• 90 g butter
• 1 clove / garlic, depending on taste and size
• 2 shallot (s), very finely chopped
• 0.5 tablespoon ½ thyme leaves, chopped
• 0.5 tablespoon ½ marjoram leaves, chopped
• 0.3 teaspoon nutmeg, grated
• 60 ml cognac or brandy
• 20 ml port wine
• 60 ml heavy cream
• salt
• Pepper, white or black

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Instructions

1. In a large pan with half of the butter, sweat the finely chopped shallots until they get a little color. Add the chicken liver. Sauté the liver in it until it changes color and then use the spatula to cut up a liver every now and then to make sure that it has changed color inside. Then add the herbs and the finely chopped garlic and fry for 30-60 seconds. Now add the cognac and port wine and let simmer for 2 minutes.
2. Put everything in a food processor, I used the hand blender to make a fine, homogeneous farce. Add the cream and the rest of the butter at room temperature and continue to puree.
3. Pour the farce into a suitable glass or porcelain vessel and smooth the surface. I then layered a thin 2 mm layer of just melted, not too hot, clarified butter on top. Cover and place in the refrigerator and let rest for at least 24 hours.
4. Tastes particularly good with e.g. baguette, rustic root bread, but also on a grain-to-grain black bread. Don`t be surprised, the pâté changes color in the air towards green-gray, as you can see in the picture. It is similar to the Palatinate liver sausage, it belongs that way and is completely harmless.
5. I recommend a heavy red wine with this, but that is, as always, a matter of taste.