Chicken, Apple And Cognac Pate: Not Your Bubba'S Chopped Liver

• 2 ounces unsalted butter, melted
• 1 lb. chicken livers, connective tissue removed
• 1/2 Granny Smith apple, skin-on; core and seeds removed
• 4 ounces shallots, chopped
• 2 cloves peeled garlic, minced
• 6 Tablespoons cognac (I like St. Remy)
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme, rubbed between your palms to release flavor
• 1/2- 1 teaspoon kosher salt
• 1/2- 1 teaspoon freshly ground black pepper
• 8 ounces soft unsalted butter

1. Spray a 6 cup mold, fluted brioche tin or loaf pan. Fit into it a large piece of clear wrap, pushing to adhere to all the corners. Spray the plastic wrap. Set aside the form.
2. Mince the apple in the food processor. Saute the shallots and garlic in the 2 ounces butter til soft. Add the chicken livers over medium heat and cook, turning, 6-10 minutes til livers are cooked but still slightly pink inside. Transfer the pan contents to a food processor. Add the remaining ingredients except butter; puree thoroughly. Add butter, a gob at a time and puree til smooth, scraping down the processor bowl from time to time. Taste the pate. Adjust the seasoning.
3. Pour the pate into the form. Rap on the counter to remove air bubbles; smooth the top. Chill in the refrigerator til set; cover with plastic wrap and let flavors ripen up to ~ 5 days.
4. Before serving, remove plastic wrap cover. Place the serving plate over the form and flip the pate onto the plate. Remove the remaining plastic wrap and garnish the pate.

unsalted butter, chicken livers, apple, shallots, garlic, cognac, ground allspice, thyme, kosher salt, freshly ground black pepper, butter

Taken from food52.com/recipes/50636-chicken-apple-and-cognac-pate-not-your-bubba-s-chopped-liver (may not work)