Preparation

• 1 Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent.
• 2 Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through.
• 3 Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up.
• 4 Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth.
• 5 Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.