2 lbs cleaned chicken livers (Cumbrae Farms
if possible)
1.5 lbs butter cubed (approx. 20 equal parts)
1 cooking onion julienned
Fine chopped herbs of your choice (thyme and chives are good, but no tarragon)
Brandy or port for deglazing
Salt & pepper to taste

Day 1
Clean livers of any fat or veins. Put in a sealed container and cover with milk. Let sit refrigerated for at least 24 hours.

Day 2
Drain livers. In a hot pan melt butter (1 cube) and sauté onions until softened. Add chicken livers, herbs and seasonings - *do not cook past medium*. Deglaze with alcohol and set aside. In a food processor add remaining butter and herbs to sautéed liver and onions, discarding residual juices. Puree mixture to a smooth consistency and pour into a loaf pan. Cover with saran wrap or a thin layer of clarified butter. Refrigerate for 24 hours until paté has set.

Day 3
Enjoy!