Chicken Liver Pâté

Directions

1. 1

   In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let cool, covered, for 5 minutes.

2. 2

   Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed. Add half the butter gradually, until incorporated. Add the cognac, season with salt and pepper to taste, and process until smooth.

3. 3

   Transfer the pâté into ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

4. 4

   Once chilled, cover the surface with clarified butter. Melt the remaining butter over medium-high heat until the white protein splits from the fat and discard the white protein. Pour a thin layer over the cold pâté and refrigerate again to solidify. Serve chilled with fresh baguette and pickles.