Ingredients:

  • 1 lb chicken livers, trimmed and patted dry
  • 4 tbsp unsalted butter
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chicken stock
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch ground nutmeg
  • 4 tbsp unsalted butter, chilled and cubed
  • 2 tbsp heavy cream
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Melt 4 tbsp (57g) of butter in a skillet over medium heat. Add the diced shallots and cook for 3 to 5 minutes until translucent and softened, but not browned. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Increase the heat slightly and add the chicken livers in a single layer. Sear for about 2 to 3 minutes per side until browned on the outside but still slightly pink in the center, reaching an internal temperature of 160°F (71°C).
  3. Pour in 2 tbsp (30ml) of chicken stock to deglaze the pan, scraping up the browned bits from the bottom. Stir in the salt, black pepper, and nutmeg. Remove the pan from the heat and stir in 2 tbsp (30ml) of heavy cream until combined.
  4. Transfer the mixture to a food processor and let it cool for 10 minutes. Process until smooth, then add 4 tbsp (57g) of chilled cubed butter one piece at a time while the motor is running until emulsified.
  5. Transfer the pâté into a glass jar, smoothing the top with a spatula. Pour 2 tbsp (28g) of melted butter over the surface to create a thin seal. Refrigerate for at least 4 hours to set.