My famous homemade pate'

Ok, so my homemade pate' is not actually that famous, the only thing that it's famous for is that it disappears at the speed of light every time I make it. At some parties I didn't even get to try a bite of it because it was gone so fast. Not joking. What's the secret? Easy. First of all I don't tell anyone that it's made with chicken livers. At least not until they have tried it and loved it. I'm not sure why, but most people seem to have a big problem with chicken livers, so why tell them? Second, I use a lot of butter. I can't stress this enough: if you are going to make pate' you have to use tons of butter. There's no other way around it. No making it "light". Unless you want your pate' to suck, that is.

So here's the recipe. I usually serve it along with cranberry sauce or some other type of berry jam, but it's also good on its own, with a slice of bread.

HOMEMADE PATE'

One onion
1 pound chicken livers
1 spoon of capers
Butter at room temperature

A shot of brandy
1 glass of broth
Salt and pepper
Fresh thyme

In a pan, sauté the finely cut onions in butter until soft and add thyme and the liver ready cleaned and washed. Sauté them until browned. Add brandy and cook for 20 minutes on low heat. Season with salt and pepper.

Let everything cool. Add capers and place in a food processor. 

Process, adding butter one tablespoon at the time until you reach a smooth consistency. Pour in a loaf pan, cover and chill in the fridge for at least 3 hours.