Instructions
- Soak Chicken Livers in cold water for 30 minutes, then drain and pat dry.
- Melt 2 tablespoons of Butter in a skillet over medium heat. Sauté Aromatics until softened, about 5-7 minutes.
- Add Chicken Livers to the skillet and cook until browned on all sides, about 5-7 minutes. Do not overcrowd the pan; cook in batches if necessary.
- Pour in Brandy and cook for 1 minute, allowing the alcohol to evaporate.
- Transfer the mixture to a food processor. Add remaining Butter and Seasoning. Process until smooth and creamy.
- Taste and adjust Seasoning as needed. Transfer to a ramekin or serving dish. Chill for at least 2 hours before serving.
