Chicken livers are cheap and this recipe is quick and delicious!

Ingredients:

225 grams chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Sea salt flakes

1/2 cup water

170 grams unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted bread, for serving

Directions:

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,

thyme and 1/2 teaspoon of 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 stand, covered, for 5 minutes.

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor, process until coarsely puréed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, seasowith salt and pepper and process until completely smooth. Scrape the pâté into  ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.

Make ahead

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.