Homemade Chicken Liver Pâté – Dairy-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a heavy pan over medium-low heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for about 20 minutes, stirring, until the onion is caramelized.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the liver and fry' 4–5 minutes' over high heat, stirring, until browned outside and still pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Don't fry too long: liver cooked all the way through turns bitter and dry. Take it off while it's still pink inside, and the residual heat keeps cooking it.
2. 5
   Pour in the cognac and cook 1–2 minutes, until the alcohol evaporates.

   Stove
3. 6
   Add the thyme, cinnamon, salt and black pepper, stir and remove from the heat.

   Stove
4. 7
   Grind the hot liver and onion in a food processor with the canola oil into a smooth spread.

   ⚙ Grinding in a Food ProcessorFood processor

   💡Blend while the liver and onion are still hot: the canola oil melts into them, and the pâté comes out smooth.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5. 8
   Taste and adjust the seasoning.
6. 9
   Press into a serving dish, pour the melted canola oil over the top and chill at least 3 hours, until the pâté sets.

   Refrigerator