1 lb Chicken livers – trimmed of the white connective tissue
1 Shallot – diced
2 Cloves of garlic – peeled and smashed
3 Fresh sage leaves – diced
1/4 Tsp. fresh thyme
1/4 Tsp. whole black peppercorn
1/4 Cup water
1 Stick butter
2 Tbsp brandy
2 Tbsp Spiced Apple Cider Concentrate
Salt to taste
In a medium frying pan add the chicken livers, shallot, garlic, sage, thyme, peppercorns and water. Simmer and cover the pan until the liver is cooked through and just barely pink in the middle. about 4 minutes. Spoon the liver mixture into a food processor and blend until just smooth. Add the brandy, spiced apple cider concentrate, and the butter, 2 tbsp at a time, and blend until the pate is smooth. Add salt and mix in, to taste. Pour the pate into ramekins or a shallow container and press plastic wrap over the top. Refrigerate for a few hours, or until the pate is chilled and has firmed up.
