Anati'S Chicken Liver Pate

• 1 lb. chicken livers
• 2 celery stalks sliced
• 2 carrots sliced
• 1 onion sliced
• Bay leaf
• 4 cups beef stock
• 4 ounces shelled roasted pistachios
• 1 stick butter
• 2 tbsp. brandy
• 2 tbsp. creme de cassis liquor or Madeira or Sherri

1. Combine broth and vegetables and half the onion in a pot, add bay leaf and pepper to taste, simmer for 15 minutes. Add chicken livers and simmer about 7 more minutes ( until just cooked but not too hard).
2. Take cooked livers out with fork.
3. Caramelize remaining half of onion in 4 tbsp butter on low heat until just golden brown ( about 10 min).
4. In a food processor combine caramelized onion and pistachios and process to a paste ( add a bit of the strained broth if too dry ). Add livers, the remaining butter and 8 tablespoons of the strained broth - minus amount added to pistachios if any, process until very smooth. Add brandy and liquor, process again.
5. Pour into loaf pan lined with plastic wrap and refrigerate a few hours until firm or over night. To serve flip pate onto a plater and peel off plastic wrap, if desired top with some onion jam.

chicken livers, celery, carrots, onion, bay leaf, beef stock, pistachios, butter, brandy, creme de cassis liquor

Taken from www.epicurious.com/recipes/member/views/anatis-chicken-liver-pate-52925281 (may not work)