1/2# Chicken livers, cleaned/trimmed
1/2 Small onion, sliced
1-2 Garlic cloves, peeled & smashed
1 Bay Leaf
1/4 t Dried thyme, or one sprig of fresh
1/2 t Kosher salt
12 oz Unsalted butter, softened
2 t Cognac or Scotch Salt & Pepper Put about 1 cup of water into a small saucepan and add onion, garlic, bay leaf, thyme and salt. With a sharp paring knife, remove connective tissue/sinew and any discolored areas of chicken livers. Add livers to saucepan and bring to a simmer. Cover and cook for 3-4 minutes. Set off the heat and let stand 5 minutes. Remove livers, onions and garlic to a the bowl of a blender or food processor. Blend until smooth, scraping down sides periodically. With machine running, add chunks of butter gradually until incorporated. Add whisky and season to taste with salt and pepper.
Spoon into a ceramic or glass bowl or ramekin and cover with plastic wrap directly on the surface of the paté. Refrigerate until ready to use. Serve with buttery toasted baguette slices or crackers.
