Chicken Liver Pate With Caramelized Onions

• 1 pound Chicken Liver
• 1 can chicken Broth
• 1 big white onion
• Salt and pepper (as preferred).
• 1/4 pound of butter
• 1/4 cup of Brandy or Cognac
• Topping caramel onions
• 1 big red onion cut in little pieces boiled in 1/4 a cup of sherry wine ( Dry Sack) or Oporto wine and 1/2 a cup of sugar until it becomes caramel onions.
• ( the liquid dries and becomes sticky)

1. Bring livers, onion , chicken broth , salt and pepper to boil for 8 to 10 minutes.
2. Drain the liquid and discard it. Add 1/4 pound of butter and 1/4 cup of Brandy or Cognac to the already cooked livers and onion.
3. Mix all these ingredients in a food processor until it gets paste consistency.
4. Refrigerate and eat cold.
5. Add caramel onions on top.
6. It is an attractive canape served on salty or ginger crackers or toast . Green apple bits could be added for decoration.

chicken, chicken broth, white onion, salt, butter, cognac, topping caramel onions, red onion

Taken from www.epicurious.com/recipes/member/views/-chicken-liver-pate-with-caramelized-onions-50117034 (may not work)