Dottie’s Pate

Ingredients

• 1 pound chicken livers, rinsed and trimmed
• 2/3 cup thinly sliced onion
• 1 clove garlic, chopped
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1 cup water
• 1 teaspoon salt
• 3/4 cup butter, softened
• 2 dashes hot pepper sauce (such as Tabasco)
• 1 teaspoon salt
• Ground black pepper to taste
• 2 tablespoons cognac

Directions

Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.

Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.