750 g chicken liver (not the hearts!)
250 g bacon
2 dl cooking cream
salt and pepper
herbs and spices of choice (chilli peppers, parsley leaves, marjoram…)
about 1 tbsp lard or butter
Wash the liver, trim the veins and chop. Slice the onion and bacon thinly.
Melt the lard (or butter) in a deep pan. Add the liver, onion, and bacon and fry over high heat with a lid on for 10-15 minutes, stirring occasionally.
Season with salt, pepper and spices.
Leave to cool until lukewarm. Blend with a hand blender. Stir in the cream and cognac.
Serve with toasted bread.
Well sealed and refrigerated, it keeps well for up to 3 days. You can also freeze any remaining pâté.