Chicken liver pate

Ingredients

1. 1/2 lb. chicken liver, well-trimmed
2. A couple of shallots
3. 2-3 cloves of garlic
4. 1 bay leaf
5. 1/4 teaspoon thyme leaves
6. Salt
7. 1/2 cup of water
8. 3/4 cup of unsalted butter, at room temp
9. 2 teaspoons of cognac or whiskey
10. Pepper

Steps

1. Trim the chicken liver by taking out all of the fat and the white parts. Wash the liver thoroughly.
2. Melt butter with shallot and garlic. Sauté until translucent.
3. Put the bay leaf in and sauté until the chicken liver is pink.
4. Season with salt and pepper.
5. Scoop the liver, shallots, thyme leaves, and garlic into the blender.
6. Start blending and slowly add the butter and cognac/whiskey.
7. Blend until smooth.
8. Put the pate into a mason jar.
9. Garnish with thyme leaves and melted butter.
10. Store in the fridge overnight before serving.