Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 3 shallots ((or one medium onion, diced))
  • 2 teaspoons garlic paste ((or 2 cloves, crushed))
  • 1/2 teaspoon salt
  • 1 pound chicken livers ((rinsed, drained and pat dry))
  • 1/4 cup cognac
  • 1 teaspoon thyme

Instruction

  • Heat a sauté pan on medium and add butter to melt.
  • Add onions and sauté for 5 minutes.
  • Add garlic and salt and sauté for another minute.
  • Add chicken livers and sauté for 6 minutes.
  • Add cognac and thyme and sauté for 8 minutes, allowing cognac to evaporate somewhat.  Livers should be browned on the outside and slightly pink on the inside.
  • Put all the ingredients from your skillet into a food processor and process on high until liver is smooth.
  • Spoon into serving receptacles and refrigerate for 2 hours.
  • Grab some crackers and crusty bread to serve alongside as an appetizer. Or, make a liverwurst sandwich.
  • Eat
  • Smile
  • Enjoy