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Chicken Liver Pâté

A standby of French housewives and midcentury American ladies' luncheons alike. Puréeing the cooked livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent. —Beth Kracklauer. From: Saveur MAKES ABOUT 1⅓ CUPS

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

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 ¼ 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.