Chicken Liver Pate

I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  small onion
• 1⁄2 lb chicken liver
• 1⁄3 cup chicken broth
• 1⁄4 teaspoon ground allspice
• 3  tablespoons unsalted butter, softened
• 1⁄2 teaspoon cognac, to taste
• 1⁄2 teaspoon salt
• 3  tablespoons  well-chilled heavy cream

• Accompaniment

•  crackers or   toast

Directions

1. Thinly slice onion.
2. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
3. Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
4. To facilitate cooling, transfer pâté to a plate and spread.
5. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
6. In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
7. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
8. Serve pâté with crackers or toasts.