Chicken Liver Pate

Before you go "blech",  I will just have you know there were three crackers on this plate
and I unconsciously ate 2 of them before I took the picture! YUM!
THIS is what I want my organic chicken livers to become each year!!
(I will work at a better cracker underneath it.)

Organic Chicken Liver Pate

1 # organic chicken livers
1 cup milk (I used goat milk)
1/4 cup unsalted butter
1 TBL, olive oil
1 cup chopped onion
3-4 small garlic cloves minced
2 bay leaves
1/2 tsp. thyme
1/2 tsp. salt - or to taste
1/2 tsp. pepper
1/4 cup brandy

Put liver into milk and refrigerate for two hrs. (or overnight if you just forgot about it like me :-)
Melt butter, add oil and onions and cook over med. until soft, then add garlic.  Cook a little longer (do not brown).
Add liver and spices cook until liver is brown with just a bit of pink inside.
Remove skillet from burner and add brandy.  Put back on burner and light the brandy. 
Continue cooking until all liquid is gone.  Let cool.  Remove bay leaves.
Blend till smooth. (I used an immersion blender - worked good)   Refrigerate until very cold. Freezes well.


.....dr momi


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