Ingredients:
- 8 oz. chicken livers, cleaned
- 4 cups chicken stock
- 2 tbsp. rendered chicken fat or unsalted butter
- ½ medium yellow onion, minced
- 1½ tbsp. cognac or brandy
- 2 hard-boiled eggs
- Kosher salt and freshly ground black pepper, to taste
- Toast points, for serving
Instructions:
- Bring livers and stock to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook until just cooked through, about 8 minutes. Drain, reserving 1⁄4 cup cooking liquid; transfer to a food processor. Heat fat in a 10″ skillet over high heat, and add onion; cook until browned, about 4 minutes. Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.
