OMG..........CHICKEN LIVER PATE'

To most people chicken livers are only good for a couple of things..........one of them is bait for catfish.  I love to fish for catfish and livers have always been my favorite bait.......works every time.  I also love breaded chicken livers fried in butter served with sauteed mushrooms. They are very rich and only really care for them about once a year.  BUT something I do really like is chicken liver pate'.  Read the recipe in the new bon appetit and made my mouth water.........So will share with you a condensed version.  I'll give you the whole recipe but I cut it in half.

1 lb chicken livers
4 cups milk
2 cups (4 sticks real butter softened)
3 Tblsp finely chopped green onion
3 sprigs of thyme
2 Tblsp Calvados (apple brandy)
2 tsp kosher salt
1/2 tsp black pepper

Put your chicken livers in a large bowl and cover with 2 cups of milk.......leave for 2 hours in the frig.........drain all the milk off.........then cover the livers in the same bowl with 2 more cups of milk and put in frig again for 2 more hours.......this sort of mellows the livers.  Drain again.

Melt 2 Tblsp of butter in a large skillet........med/low.......add your chopped green onions and thyme.  Cook stirring about 10 min.........now add the livers and increase heat to med........cook, turn once.......about 4 min.......you want the livers to still be a bit pink in the center. Remove the pan from the heat and add your brandy........return to heat, reduce the brandy by half.....just takes a second.  I have been trying to think of what you could use instead of the Calvados......not everyone has that on hand..........I think you could use a fruity red wine........possibly........I'll have to try it.  Remove your thyme sprigs and put all the rest in a food processor or blender.....with salt and pepper......blend til smooth.............NOW........add the rest of your 4 sticks of butter one Tblps at a time........slowly.........Can't you just taste how rich and buttery this is.........?  Now, you can take a mesh strainer and mash your pate' through the strainer with a rubber spatula.......til it comes our nice and smooth.......( I personally don't mind lumps) spoon your pate' into two 6 oz little glass bowls......or really you can put it in anything you like......it just looks pretty in glass bowls.  Serve with little toast triangles!  You will be amazed how good this is........Enjoy!