Easy Chicken Liver Pate
|Chicken livers||1⁄2 Pound, well trimmed|
|Onion||1⁄4 Small, thinly sliced|
|Garlic||1 Clove (5 gm), smashed and peeled|
|Thyme leaves||1⁄4 Teaspoon|
|Kosher salt||To Taste|
|Water||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 1⁄2 (1 1/2 Sticks, At Room Temperature)|
|Cognac/Scotch whisky||2 Teaspoon|
|Freshly ground pepper||To Taste|
1. In a medium saucepan, combine the chicken livers, onion,garlic, bay leaf, thyme and 1/2 teaspoon of salt. 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 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.