Clean one pound of chicken liver by removing all fat and connective tissue. Add chopped shallots and chicken liver to a pan containing 1/4 cup butter. Cook slowly on low heat until shallots are soft. Set aside in a bowl and replace pan on heat. Place 1/4 cup brandy into pan and reduce to about 2 tablespoons. Mix brandy into the bowl containing the shallots and chicken liver. Meanwhile, melt one stick of butter in microwave. Next, pour contents of bowl into blender as well as 1/2 teaspoon salt, 1/4 cup whipping cream, 1/8 teaspoon thyme, 1/8 teaspoon tarragon, and 1/8 teaspoon pepper. Blend for one minute. Add the melted butter and mix again. Spray a bowl with cooking spray and pour contents of blender into bowl and refrigerate overnight. Now pate is complete. It goes great on crackers and topped with chopped green onions.
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