Chicken Liver Pate

• 1/2 pound chicken livers, 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
• 1 1/2tticks unsalted butter, at room temperature
• 2 teaspoons Cognac or Scotch whisky
• Freshly ground pepper
• Toasted baguette slices, for serving

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. 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. Remove from the heat and let stand, covered, for 5 minutes.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth.
3. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm. Serve chilled.
4. MAKE AHEAD The pate can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

chicken livers, onion, garlic, bay leaf, thyme, kosher salt, water, butter, cognac, freshly ground pepper, baguette slices

Taken from www.epicurious.com/recipes/member/views/chicken-liver-pate-51557001 (may not work)