CHICKEN LIVER PATE

Steps:

• 1. In a medium saucepan combine the livers, onion, garlic, bay leaves, thyme and 1/2 tsp. salt.
• 2. Add the water and bring to a simmer. Cover and reduce heat and cook on low stirring occasionally. About 5 minutes.
• 3. Discard the bay leaves and using a slotted spoon remove the liver mixture to a food processor.
• 4. Process to a course puree, then add the butter a little at a time until totally incorporated. Add the Marsala Wine and season with salt and pepper. Taste! The mixture should be very smooth!!
• 5. Put the pate into little dishes and press a piece of plastic wrap onto the surface. Put in the fridge to firm up.
• 6. Serve chilled on toast points or crackers.
• 7. Enjoy!