Chicken Liver Pate Recipe

Directions:

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1 teaspoon of salt.
2. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 5 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Discard the bay leaf.
5. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
6. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
7. Add the Cognac, season with salt and pepper and process until completely smooth.
8. Scrape the pâté into 2 or 3 large ramekins.
9. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
10. Serve chilled with Toasted baguette slices and Crudités.
11. Freeze any leftovers (ha!) for future use up to 4 months.