Chicken Liver Pate

• 1 lb chicken liver (fresh & cleaned)
• 1 cup milk
• 1/2 cup cold unsalted butter (cut into pieces)
• 1 cup onion (chopped)
• 2 teaspoons garlic (minced)
• 2 tablespoons peppercorns (green if available & drained)
• 2 bay leaves
• 1 teaspoon thyme leaves (fresh)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cognac (or brandy)

1. Soak livers in milk for at least 2 hours and drain well.
2. Melt 4 tablespoons butter in a saute pan over medium heat.
3. Add onions and cook until soft (about 3 minutes).
4. Add garlic and cook for about 1 minute.
5. Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper.
6. Cook stirring until livers are brown on outside and pink inside (about 5 minutes).
7. Add cognac and cook until most of the liquid is gone.
8. Cool.
9. Discard bay leaves.
10. In food processor puree liver mixture.
11. Add remaining butter in pieces and pulsing to blend.
12. Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste.
13. Pack in ramekins, cover and vacuum seal.
14. Refrigerate or freeze.

chicken, milk, cold unsalted butter, onion, garlic, peppercorns, bay leaves, thyme, salt, pepper, cognac

Taken from www.food.com/recipe/chicken-liver-pate-459842 (may not work)