Chicken Liver Pate

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 lb chicken liver, preferably organic
• 14 cup brandy or 14 cup cognac or 14 cup orange juice
• 1 cup chicken stock or 1 cup beef stock
• 12 teaspoon dry mustard
• 12 teaspoon dried rosemary
• 1 teaspoon dried green peppercorn, crushed
• 2 garlic cloves, crushed
• 4 tablespoons butter, softened
• sea salt

1. Warm butter and oil in a large saucepan over medium heat.
2. Add chicken livers and saute until brown, about 10 minutes.
3. Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
4. Bring to a boil and boil vigorously until most of liquid has evaporated.
5. Transfer to a food processor along with softened butter and process until smooth.
6. Season with salt.
7. Transfer to small dish and refrigerate.

butter, olive oil, chicken, brandy, chicken, mustard, rosemary, green peppercorn, garlic, butter, salt

Taken from www.food.com/recipe/chicken-liver-pate-435627 (may not work)