Divine Chicken Liver Pate

• 1 onion, chopped
• 185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
• 185 g chicken livers, cleaned and chopped
• mixed herbs (a good 'shaking')
• 1/2 apricot brandy
• salt
• fresh ground black pepper, to taste
• melted butter
• bay leaf

1. Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
2. Spoon into blender.
3. Add herbs and seasoning and blend well.
4. Add the Apricot brandy to give a smooth and creamy texture.
5. Pour into suitable dishes (about 3-4 small bowls).
6. Smooth the top of pate in each bowl.
7. Gently press a bay leaf into the surface of each.
8. Top each bowl of pate with a little melted butter to prevent the air from discolouring.
9. Chill.
10. Serve garnished with parsley.

onion, butter, chicken livers, mixed herbs, brandy, salt, fresh ground black pepper, butter, bay leaf

Taken from www.food.com/recipe/divine-chicken-liver-pate-22018 (may not work)