Chicken Liver Pâté

I made this the last time for Fathers Day & everyone loved it! 
Including my vegetarian nephew. He liked it so well I saw no reason in 
telling him what was in it. I'm great with kids! Try this at least once 
& I bet everyone you serve it to will love it too!

Chicken Liver Pâté

1 pound chicken livers cleaned
1 large onion sliced
2 cloves of garlic chopped
1 tsp thyme chopped
1 tsp kosher salt
1 tsp black pepper
12 TBS  butter cold
1/4 cup chicken stock
1 tsp fresh lemon juice
2 TBS chopped parsley

Melt 2 TBS butter in a heavy bottomed pan. When the butter foams add
the sliced onions and cooked covered on med- low heat until soft and
lightly golden. Add the chopped garlic and cook for another minute.
Transfer to the bowl of a food processor fitted with the blade 
attachment.

Raise the heat & add 2 more TBS butter. When it foams add the chicken
liver,salt,pepper & thyme. Cook for three minutes per side. Then with a
slotted spoon transfer the chicken livers to the processor. Use the
chicken stock and scrape up any brown bits in the pan. Pour into the
food processor with the lemon juice.

With the food processor running add the remaining 8 TBS cold butter 1 
TBS
at a time.

Line ramekins with plastic wrap & pour the mixture into each ramekin.
Chill well at least 4 hours. Then remove from the ramekins & roll the
sides with chopped parsley. Sprinkle the top with some coarse sea salt 
& a sprig of thyme. Enjoy!