Ingredients:

  • 1 lb (450g) Chicken Livers, cleaned and trimmed
  • 4 tbsp (60g) Unsalted Butter, divided
  • 1 tbsp Olive Oil
  • 1 large Shallot, finely chopped (approx. 1/2 cup)
  • 2 cloves Garlic, minced
  • 1/4 cup (60 ml) Brandy (or Cognac)
  • 1/4 cup (60 ml) Heavy Cream
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, freshly ground, or to taste
  • 2 tbsp (30g) Unsalted Butter, melted and clarified (or use Ghee)

Instructions:

  1. Clean and trim the chicken livers, removing any sinew or connective tissue. Pat them dry with paper towels.
  2. Melt 2 tablespoons of butter with olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
  3. Increase the heat to medium-high. Add the chicken livers to the skillet in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until browned on the outside but still slightly pink inside. Don't overcook! Overcooked livers will be grainy.
  4. Remove the skillet from the heat. Carefully pour in the brandy (or Cognac). Be careful of flare-ups! Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 1 minute to reduce the alcohol.
  5. Transfer the liver mixture to a food processor or blender. Add the remaining 2 tablespoons of butter, heavy cream, thyme, salt, and pepper. Process until completely smooth. If desired, pass the pâté through a fine-mesh sieve for an ultra-smooth texture.
  6. Spoon the pâté into ramekins or a serving dish. Gently tap the ramekins on the counter to remove any air bubbles.
  7. Melt the clarified butter (or ghee) and pour a thin layer over the top of the pâté. This helps to seal it and prevent discoloration.
  8. Cover the pâté with plastic wrap (press directly onto the surface to prevent a skin from forming) and refrigerate for at least 30 minutes, or up to 2 days, to allow it to set and the flavors to meld.This is a classic chicken liver pate recipe
  9. Bring the pâté to room temperature for about 15 minutes before serving. Garnish with fresh thyme sprigs, if desired.