Chicken livers sauté in butter until browned outside and still pink within, then join onions caramelized for twenty minutes with garlic, bay leaves, and thyme, all deepened by a cognac deglaze for a silky pâté.
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Prepare an ice bath. In 12-inch sauté pan, melt 2 ounces butter over medium-high heat. Add chicken livers and sauté until brown on outside and still very pink on inside. Transfer livers from pan to bowl and chill over ice bath.
Using same pan, lower heat and add onions. Sweat with salt until translucent. Lower heat, and continue to cook until onions soften and color, stirring often to prevent burning. Continue until onions are caramelized, about 15-20 minutes .
Add garlic along with bay leaves, thyme, and pepper and sweat until fragrant, about 1 minute more. Remove onions from pan and deglaze with Cognac or brandy. Add onions back to fond and stir to combine.
Discard bay leaves. Transfer onion mixture to bowl and cool over ice bath to room temperature.
Puree chicken livers and onion mixture in food processor, adding remaining 2 ounces of chilled butter in pieces while pulsing to blend. Adjust seasoning, to taste.
Pack and smooth pâté into 3 individual ramekins or small molds (about 4 ounces each). Refrigerate until firm, about 2 hours .
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