This is the smoothest and "creamiest" pate you can find..perfect for spreading on hot buttered toast or for crackers.
2 pounds cleaned chicken livers, (sinews and lobes removed from each liver)
8 ozs clarified butter (ghee)
4 slices bacon
1 cup minced onion
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup brandy
1/2 cup single cream
2tsp fresh chopped thyme or rosemary (or if you can find them, juniper berries)
2 bay leaves
pinch grated nutmeg
Saute half the chicken livers in 1/4 ghee and remove to one side when lightly browned and halfway cooked.
repeat the process with the other half of the livers, then when all the livers are partially cooked and set aside, add 1 tbsp ghee to the skillet and saute the onion, chopped bacon, and cook until the bacon releases it's fat and onion is cooked (opaque).
Add the brandy and cook 1 min more.
In a blender...add the livers, cream, seasonings, herbs, onion mix, nutmeg and 2tbsp more of ghee..blend until really smooth.
Pour into dishes/dishes and cover with remaining ghee.
Refrigerate overnight..serve in the pots.
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