Great Aunt Cecelia's Chicken Liver Pate

• 1 apple, grated
• 3 shallots, finely chopped
• 1 lb unsalted butter
• 1 lb chicken liver
• 1 tablespoon kosher salt
• 1 teaspoon garlic, minced
• 1 tablespoon fresh cracked black pepper
• 14 cup whole wheat flour
• 12 cup cognac

1. Melt 2 TBS of butter in a skillet.
2. Saute the shallots for about 2 minutes, then add the apple and cook for another 3 minutes.
3. Pous this mixture into a food processor.
4. Rinse the chicken livers and pat dry.
5. Season with salt and pepper.
6. Melt 4 TBS of butter in the same skillet, and saute livers with garlic.
7. Sprinkle flour over the livers and cook for about 2 minutes per side, until browned but still pink in the middle.
8. Pour in Cognac and ignite, cook until all the alcohol has burned off.
9. Transfer the chicken mixture to the food processor.
10. Mix and add all of the remaining butter, 1/2 stick at a time.
11. When all the butter is incorporated and the mixture is smooth, adjust the seasonings.
12. Grease a crock or line with plastic wrap.
13. Pour the pate into the crock and wrap in plastic wrap, cover with a heavy weight.
14. We use canned peas.
15. Chill at least 2 hours and serve chilled or at room temperature with French bread rounds.

apple, shallots, unsalted butter, chicken, kosher salt, garlic, fresh cracked black pepper, whole wheat flour, cognac

Taken from www.food.com/recipe/great-aunt-cecelias-chicken-liver-pate-302484 (may not work)