How to make
Melt the butter and set aside half the amount to drizzle over the classic pate.
Heat the remaining amount and stew the onion in it for 5 minutes, add the garlic and when it releases its smell, add the livers and the bay leaf.
Stew everything together for no more than 7-8 minutes, season, add cognac, after a few minutes remove from heat and let it cool.
Skim off the fat from the top and blend everything in a blender to the desired texture.
Transfer the pate into suitable bowls, level out the top and drizzle with melted butter.
Store the chicken liver pate with cognac and thyme closed and in a refrigerator before it is consumed.
