How to Make Chicken Liver Pate

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½ pound chicken livers, well-trimmed

½ small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

¼ teaspoon thyme leaves

½ teaspoon k osher salt, plus more to season

½ cup water

1 ½ sticks unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground black pepper

Toasted baguette slices, for serving

Directions at foodandwine.com

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