To make chicken liver pate, simmer chicken livers with onion, garlic, bay leaf and thyme, then blend the livers in a food processor with the onion, garlic, butter and Cognac. Food & Wine publishes a recipe for chicken liver pate by Jacques Pepin at FoodAndWine.com.
Add 1/2 pound of well-trimmed chicken livers to a medium saucepan along with 1/2 thinly sliced small onion, 1 small smashed and peeled garlic clove, 1 bay leaf, 1/4 teaspoon of thyme leaves and 1/2 teaspoon of kosher salt. Add 1/2 cup of water, bring to a simmer, and cover. Reduce the heat to low, and continue to cook for about three minutes while stirring occasionally. When the livers are barely pink inside, remove them from the heat, and allow them to stand for five minutes while covered.
Remove the bay leaf, and transfer the livers, garlic and onion to a food processor. Blend the mixture until coarsely pureed, and blend in 1 1/2 sticks of softened unsalted butter 2 tablespoons at a time until mixed well. Add 2 teaspoons of Cognac or Scotch whiskey, season to taste with salt and pepper, and process again until smooth.
Transfer the pate to large ramekins, wrap the ramekins tightly in plastic wrap, and refrigerate until firm. Serve chilled with toasted baguette slices.