Title: Chicken Liver Pate
Categories: Appetizer Poultry
Yield: 8 Servings

10		-minutes preparation time
10		-minutes cooking time
3		-hours chill time
INGREDIENTS
6	tb	Butter
2	md	Onions; finely chopped
1		Garlic clove; crushed
1	lb	Chicken livers, trimmed halved
1/2	ts	Salt
1/4	ts	Thyme
1/4	ts	Tarragon
1/8	ts	Pepper; freshly ground
2	tb	Cognac; or brandy

1. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender.

2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight.

From: 365 Ways to Cook Chicken.

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