Ingredients

• 4 slices bacon

• up to 4 tablespoons unmelted butter (optional)

• 2 medium onions, coarsely chopped

• 1 pound chicken livers, trimmed and halved

• ½ teaspoon each, dried rosemary and thyme,

crumbled

• 3 tablespoons brandy

• 4 hard-cooked eggs, chopped

• salt and freshly ground black pepper to taste

• 2 tablespoons fresh parsley, chopped (optional)

Directions

• In a medium skillet, cook bacon until deep brown and crumbly. Remove, crumble bacon and

place on paper toweling for later. Drain drippings from skillet into small heat-proof container and

measure; add back to the skillet 4 tablespoons of drippings, if available, or add the drippings and

enough butter to equal 4 tablespoons. Sauté onions in skillet until translucent and add chicken

livers, rosemary and thyme. Cook mixture for about five minutes over medium-high heat, stirring

constantly, before adding the brandy; then, cook about two or three minutes longer, stirring

constantly and scraping up any browned bits. Transfer mixture, including pan juices, to a food

processor and puree until smooth. Place pate in a mixing bowl, add the bacon and eggs, season

to taste with salt and pepper, cover, and refrigerate several hours or overnight. Serve in a

decorative crock garnished with chopped parsley, if desired.

Makes 8 servings.

Per Serving: about 240 calories and 13 grams (g) of fat.