Redneck Chef Chicken Liver Pâté

Try this on homemade crackers, celery, carrots and be sure to serve with plenty of hot pickled peppers and cold beer.

1 lb chicken livers

2 bay leaves

1/4 tsp dried thyme

1 c chicken broth

1/2 onion, sliced

2 Tbsp butter

2 Tbsp good dry white wine

1/2 tsp pepper

Cayenne to taste

Nutmeg to taste

Salt to taste

1 tablespoons garlic, chopped

1 stick butter, cold and diced

Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor. Saute the onions and garlic in butter until caramelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth. Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread.