by Shaya Klechevsky, Chef & Owner, At Your Palate, LLC
1 lb chicken livers, raw, trimmed and washed *See Note1 and Note2
1 large or 2 medium or 3 small shallots, finely sliced
2 bay leaves (preferably fresh, but dry is fine too)
2 cloves garlic, peeled and smashed
1/2 teaspoon fresh thyme leaves
1 cup water
1/2 tsp kosher salt
12 ounces Duck fat or Chicken fat (schmaltz) or Earth Balance pareve butter substitute (3 sticks)
2-3 tsp Kosher Cognac or Brandy
Set your broiler on high and allow to preheat.
Kasher the liver according to the note below.
In a pot large enough, combine the sliced shallot, smashed garlic, bay leaves, thyme, water and salt. Bring to a boil, covered, reduce to a simmer, and allow to simmer for 3-5 minutes, to allow the flavors to infuse in the water.
Once the water solution has infused, put the kashered liver into the pot and allow to simmer for 1 minute. Remove from heat and allow to sit for an additional 3 minutes. This will allow the liver to absorb all those delicious flavors.
Remove bay leaves, and then drain all the cooking liquid from the pot. The livers, shallots, garlic and thyme should remain in the pot. With an immersion blender, coarsely blend all the
2 tablespoons at a time, add the Duck fat/Chicken fat/Earth Balance into the pot, while blending, allowing the fat to completely emulsify.
Once all the fat has been added, blend in the cognac or Brandy until a completely smooth consistency has formed.
Portion out finished pat