Although I rarely eat or crave chicken liver now, I have had the good fortune ... Add the milk and then the Vin Santo (cognac also works well). Season with salt and pepper and process until ...

Add the chicken livers, season with salt and 1/2 teaspoon ... Transfer the livers to the food processor. Add the Cognac to the skillet and simmer over high heat until reduced by one-third ...

Slide to a cool burner, dump in the garlic and cognac, stir, and let sit until hissing ... bread to stiffen or mellow the liver flavor and seasoning. Transfer to a container and let mellow for ...

With the mushrooms and liver recipe ... 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 ...

Pâté: Carefully trim the chicken livers of fat and connective tissue, and any green markings. Separate each liver into two parts ... the pan by pouring in the cognac and scraping up any brown ...

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 ...

Burgundy’s perfect savory tidbits are actually light-handed cheese puffs, made from pate a choux ... up a simple chicken liver mousse, flavored it with a touch of Cognac, filled a pastry ...

Add chicken livers and thyme ... Remove pan from heat; add Cognac, then return to heat, taking care to stand back in case of a flare-up. Simmer until mixture reaches a syrupy consistency, 4 ...

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 ...