Chicken Liver Pate

davidlebovitz.com

Adam

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

Adapted from The Book of Schmaltz by Michael Ruhlman

subheading: For the pâté:

¾ cup (180g) melted chicken or duck fat

1 onion, peeled and diced

1 pound (450g) chicken livers

1 teaspoon salt

1 teaspoon freshly ground pepper

3 large hard-boiled eggs

2 teaspoon red wine vinegar

1 teaspoon whiskey, port, or sherry wine

pinch cayenne powder

subheading: For the jelly:

2 tablespoons water

½ cup plus 2 tablespoons port wine (155g, total)

2 teaspoon sugar

1 teaspoon unflavored gelatin granules

pinch of ground allspice

Note: Ingredients may have been altered from the original.

Directions at davidlebovitz.com

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