Chicken Liver Pate

• 1 small onion
• 1/2 pound chicken livers
• 1/3 cup chicken broth
• 1/4 teaspoon ground allspice
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon Cognac, or to taste
• 1/2 teaspoon salt
• 3 tablespoons well-chilled heavy cream
• Accompaniment: crackers or toasts

1. Thinly slice onion.
2. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
3. Drain liver mixture in a sieve and in a food processor puree with butter, Cognac, and salt until smooth.
4. To facilitate cooling, transfer pate to a plate and spread.
5. Chill pate in freezer, its surface covered with plastic wrap, 10 minutes.
6. In a small bowl whisk cream until it holds stiff peaks and fold in pate.
7. Transfer pate to a ramekin and chill in freezer, covered, 15 minutes.
8. Serve pate with crackers or toasts.

onion, chicken livers, chicken broth, ground allspice, unsalted butter, cognac, salt, well, accompaniment

Taken from www.epicurious.com/recipes/food/views/chicken-liver-pate-15759 (may not work)