Chicken Liver Pate a La Jacques Pepin

Ingredients

• 1/2 lb chicken liver, well-trimmed
• 1/2 small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• kosher salt
• 1/2 cup water
• 3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
• 2 teaspoons cognac or Scotch whisky
• fresh ground pepper
• toasted  baguette, slices for serving

Directions

1. 1

   In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.

2. 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 3 minutes.

3. 3

   Remove from the heat and let stand, covered, for 5 minutes.

4. 4

   Discard the bay leaf.

5. 5

   Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.

6. 6

   With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

7. 7

   Add the Cognac, season with salt and pepper and process until completely smooth.

8. 8

   Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

9. 9

   Serve chilled.

10. 10

    Enjoy!