Chicken Liver Pate

It's hard to post a recipe where every single picture looks like cat food. This may be a huge downfall, but rest assured, this tastes great. My children love it, and even I have been forced to admit that it's pretty good. This hails, more or less, from a recipe on Saveur.com. It's quick, simple, and turns something potentially icky into a luxury. If you buy whole chickens that come with the liver, save them in the freezer until you have enough to try this. 

I used to hate this passionately. Somewhere along the line it moved from disgusting to sick fascination to occasional indulgence to near love affair. Now and then I even crave this, but it's my kids who love it. I guess not everything is genetic. 

The original recipe called for chicken stock instead of water, but since it's all drained off except for 1/4 cup, that feels like a horrible waste to me. Also, sometimes I boil the eggs in the same water since I rarely have boiled eggs lying around. 

Ingredients:
1/2 pound chicken livers, trimmed of any tough or yucky bits
water
2 hard boiled eggs
2 tablespoons butter
1/2 onion, minced
1-1/2 tablespoons brandy
salt and pepper to taste
some kind of bread for serving

Directions:
Cook the chicken livers in simmering water just until no longer pink and barely cooked through. (Overcooked liver is tough and disgusting.) Drain it, but RESERVE 1/4 CUP OF THE COOKING WATER. Add the livers and the cooking water to a food processor. Brown the onion in the butter and add that to the processor bowl with the two hard-boiled eggs, the brandy, and salt and pepper. Blend it until it's smooth. Taste and season it for salt and pepper.