Chicken Liver Pate'

Makes 4½ cups

2   large garlic cloves, unpeeled
6   tablespoons butter, for sautéing
2   pounds chicken livers, trimmed
1   pound unsalted butter
2   teaspoons kosher salt
1⁄4 teaspoon freshly ground
      black pepper
½   teaspoon ground allspice
2    tablespoons cognac

Nutritional information per serving:
Calories 280 (84% from fat) • carb. 2g • pro. 9g • fat 26g • sat. fat 16g • chol. 287mg
• sod. 192mg • calc. 14mg • fiber 0g

Put garlic in a small saucepan, cover with
water and simmer 10 minutes. Reserve. Heat
butter in skillet until it bubbles. Sauté chicken
livers over medium-high heat until brown on
the outside, but still pink within.
Insert metal blade. Squeeze softened interior of
garlic into work bowl. Add livers and remaining
ingredients. Process until creamy and smooth,
about 1 minute. Scrape down bowl as necessary.
Transfer pâté to a crock or serving dish, cover
and refrigerate at least 4 hours. Let stand at
room temperature for 30 minutes before
serving. Well covered, pâté can be refrigerated
for up to 5 days.