French Chopped Chicken Liver Pate

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 lb chicken liver
• 3 tablespoons chicken fat or 3 tablespoons vegetable oil, plus more for greasing pan
• 1 large onion, diced
• 4 large eggs, hard-boiled
• 3 -4 tablespoons cognac or 3 -4 tablespoons other brandy
• 1 tablespoon corn or 1 tablespoon potato starch
• salt & freshly ground black pepper
• 5 -6 bay leaves, preferably fresh
• rye bread

Recipe

• 1 heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
• 2 place onions and liver in food processor with eggs, brandy and starch, and process until smooth. season to taste with salt and pepper.
• 3 arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. cool, and unmold. serve with rye bread.