chicken liver pate

1/4 cup shallots--finely diced
1/2 cup salt pork --diced
2 large garlic cloves--smashed but kept whole
2 Tbs olive oil
1 lb chicken livers--well trimmed
1 cup chicken broth
leaves from 1 sprig thyme
pinch black pepper
1 stick butter
3 generous tablespoons cognac

in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork.  cook on low until the shallots begin to soften.  wash and dry the livers.  toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes.  toss in the thyme and black pepper, then pour in the chicken broth. cover the pan and let cook until the liver is cooked through and everything else is softened.  remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste.  pour through a fine sieve into a clean bowl.  stir in the cognac and then pour into ramekins or gifting jars.  for a nice presentation, you can top with clarified butter and a fresh sprig of thyme.