Linda’s Chicken Liver Pâté

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Linda Heston Kremstein

  • 4 sticks butter
  • 2 lbs chicken livers
  • 2 med onions, chopped
  • 2-4 cloves garlic
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 1/2 tsp tarragon
  • 1 tbsp fresh parsley
  • salt and pepper to taste
  • 3 – or more – tsp cognac

Melt 1 stick of butter. Add onions but do not brown.

Add other ingredients – except butter – and cover. Cook over low heat for about 20 minutes.

Process in food processor with remaining butter. Add cognac, and S&P, to taste.

Serve with chopped eggs or onion and toasted baguette or crackers.

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