Brandied Chicken Liver Pate

• 1 pound chicken livers, trimmed and connective tissue removed
• 1/2 cup well-shaken buttermilk
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon olive oil
• 2 shallots, chopped
• 2 garlic cloves, smashed
• Sea salt and freshly ground black pepper
• 1/3 cup brandy
• 1 tablespoon chopped fresh parsley
• 2 teaspoons fresh thyme, plus 3 or 4 sprigs for garnish
• 1/4 cup heavy cream
• 2 tablespoons melted butter, chicken fat, or duck fat

1. Rinse and drain the chicken livers.
2. Place in a bowl with the buttermilk, cover, and let sit, refrigerated, for several hours or overnight.
3. Drain and pat dry.
4. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100).
5. Add the shallots and cook and stir for about 3 minutes, until they begin to soften.
6. Add the garlic and continue to cook and stir for 1 minute more.
7. Add the chicken livers, season with salt and pepper to taste, and cook and stir for 3 to 4 minutes, until the livers are brown all over but still slightly pink on the inside.
8. Add the brandy, parsley, and thyme and cook and stir for about 1 minute, until the brandy reduces slightly.
9. Remove from the heat and let cool to room temperature.
10. Combine the liver mixture and cooking liquid in a food processor and add the cream.
11. With the motor running, add the remaining 6 tablespoons softened butter, 1 tablespoon at a time, until smooth and incorporated.
12. Spoon the mixture into a 2-cup mold and spread evenly.
13. Pour the melted butter over the top and add a few sprigs of thyme for garnish.
14. Refrigerate for at least 2 hours or overnight, until firmly set.

chicken livers, wellshaken buttermilk, unsalted butter, olive oil, shallots, garlic, salt, brandy, parsley, fresh thyme, heavy cream, butter

Taken from www.epicurious.com/recipes/food/views/brandied-chicken-liver-pate-383627 (may not work)