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Ingredients

1 pound chicken livers, rinsed and trimmed ⅔ cup thinly sliced onion 1 clove garlic, chopped 2 bay leaves ¼ teaspoon dried thyme 1 cup water 1 teaspoon salt ¾ cup butter, softened 2 dashes hot pepper sauce (such as Tabasco®) 1 teaspoon salt ground black pepper to taste 2 tablespoons cognac

Nutrition Info

94.9 calories carbohydrate: 0.5 g cholesterol: 96.6 mg fat: 8 g fiber: 0.1 g protein: 4 g saturatedFat: 4.7 g servingSize: - sodium: 300.9 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

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.

20 servings

A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.