Chicken Liver Pâté By Jacques Pépin

Ingredients

• pound chicken livers, well-trimmed
• small onion, thinly sliced
• small garlic clove, smashed and peeled
• bay leaf
• teaspoon thyme leaves
• Kosher salt
• water
• sticks unsalted butter, at room temperature
• teaspoons Cognac or Scotch whisky
• Freshly ground pepper
• Toasted baguette slices, for serving