For a mellower taste, don`t overcook the chicken livers. In the pate, let the spread chill overnight in the refrigerator so that the cognac fully flavors it, and don`t skimp on the fresh parsley.

A terrine of chicken liver pate, spiced with a touch of nutmeg ... Add the Worcestershire sauce, paprika, nutmeg, salt, pepper and Cognac. Puree until smooth. With the processor running, add ...

Although I rarely eat or crave chicken liver ... Transfer the livers mixture to a food processor; process until coarsely pureed. Add the milk and then the Vin Santo (cognac also works well).

Add chicken livers ... occasionally so livers cook evenly and onions do not brown, until livers are cooked through but still moist, about 5 minutes. Remove pan from heat; add Cognac, then return ...

Moody notes that a topping of rendered chicken fat would also be traditional and delicious. Pureeing the cooked liver mixture in a high-speed blender will result in the smoothest pate. If you are ...

Add the chicken livers ... about 5 minutes. Transfer the livers to the food processor. Add the Cognac to the skillet and simmer over high heat until reduced by one-third, scraping up the browned ...

Traditional banh mi pâté is made from pork livers and breadcumbs ... Slide to a cool burner, dump in the garlic and cognac, stir, and let sit until hissing subsides. Transfer to the food ...

This luxurious Chicken Liver Pâté is infused with aromatic herbs ... you can skip it entirely or replace it with a splash of brandy, cognac, dry sherry, or port for a slightly different, but ...

This simple pâté is made from sautéed chicken livers mixed with onions, anchovies and Marsala, then blended with crème fraîche until smooth and creamy. "Nothing is better for big-party ...