# Crispy Chicken Skin "Tart" with Whipped Cognac Liver Pâté
*A decadent, crunchy, two-bite appetizer where Rendered chicken skin replaces the cracker.*

## Headnote
The biggest challenge for a strict carnivore is the loss of the "crunch." We crave that contrast between a rich, fatty topping and a crisp vessel. This recipe solves that by using chicken skins—weighted down during roasting—to create flat, structural shards that act as the perfect cracker. It is the ultimate zero-carb luxury.

The Pâté itself is a lesson in patience. You want to sear the livers quickly so they remain slightly pink in the center; overcooking them leads to a grainy, chalky texture and a bitter metallic aftertaste. When you whip the tallow into the warm livers, it creates an emulsion so silky it rivals any high-end French restaurant's mousse.

Keep an eye on the chicken skins toward the end of their roasting time. They go from golden to burnt in a matter of ninety seconds. You are looking for a deep mahogany hue and a surface that looks like shattered glass. 

**Prep time:** 20 min
**Cook time:** 40 min
**Total time:** 60 min
**Yield:** 12–15 "Tarts"
**Difficulty:** Medium

## Ingredients
**For the Crispy Skin "Tarts":**
- 1 lb chicken skins (cleared of excess fat and meat)
- 1 tsp coarse sea salt

**For the Whipped Liver Pâté:**
- 1 lb grass-fed beef or veal liver, trimmed and cut into 1-inch chunks
- 4 tbsp grass-fed beef tallow (divided)
- 2 tbsp Cognac or Brandy (optional, can substitute with 1 tsp apple cider vinegar)
- 1/2 tsp fine sea salt
- 1/4 tsp ground white pepper
- 1/4 tsp dried thyme

## Method
1. Preheat your oven to 375°F (190°C).
2. Line a large rimmed baking sheet with parchment paper and lay the chicken skins out flat, ensuring they do not overlap.
3. Sprinkle the skins lightly with the coarse salt.
4. Place a second sheet of parchment over the skins, followed by a second heavy baking sheet to weigh them down.
5. Bake for 25–30 minutes until the skins are deep golden brown and the fat has completely rendered out. 
6. Remove the top tray and parchment immediately, and transfer the skins to a wire rack to cool and crisp up further.
7. Heat 2 tablespoons of tallow in a heavy cast-iron skillet over medium-high heat until the fat begins to shimmer.
8. Add the liver chunks in a single layer, ensuring they don't crowd the pan.
9. Sear the livers for 2 minutes per side until deeply browned on the outside but still pink and soft in the center.
10. Pour the Cognac into the pan to deglaze, scraping the bottom with a wooden spoon for 30 seconds until the liquid has mostly evaporated.
11. Transfer the warm livers, pan juices, salt, pepper, thyme, and the remaining 2 tablespoons of tallow into a high-speed blender or food processor.
12. Blend on high until the mixture is completely smooth and takes on a pale, aerated appearance.
13. Transfer the pâté to a glass bowl and press a layer of plastic wrap directly onto the surface to prevent a skin from forming.
14. Refrigerate for at least 30 minutes to allow the tallow to set the pâté into a spreadable mousse.
15. Break the cooled chicken skins into 2-inch "shards" and pipe or spoon a dollop of the chilled pâté onto each piece.

## Variations
**The Smoky Carnivore**: Add 1/2 teaspoon of smoked sea salt to the pâté blend to mimic the flavor of smoked bacon without adding pork. 
**The Game Bird**: Substitute the beef liver for duck livers and replace the beef tallow with rendered duck fat for a lighter, sweeter flavor profile.
**The "Everything" Crust**: Before roasting the chicken skins, sprinkle them with a mix of dried minced garlic and onion (if your carnivore diet allows for small amounts of aromatics) for a more complex crunch.

## Storage & Reheating
The chicken skins are best enjoyed within 4 hours of roasting to maintain peak crunch. The pâté can be stored in an airtight container in the refrigerator for up to 4 days. Do not freeze the pâté, as the emulsion will break upon thawing and become grainy.

## Pairing Suggestion
Serve these as a starter before a thick-cut Ribeye to provide a textural contrast to the steak.