Dottie s Pate

1 pound chicken livers, rinsed and trimmed

⅔ cup thinly sliced onion

1 clove garlic, chopped

2 bay leaves

¼ teaspoon dried thyme

1 cup water

1 teaspoon salt

¾ cup butter, softened

2 dashes hot pepper sauce (such as Tabasco®)

1 teaspoon salt

ground black pepper to taste

2 tablespoons cognac

Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.

Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.