Chicken Liver Pâté
Instructions
- 1
Clean the chicken livers by trimming away any connective tissue, fat, or green spots. Pat them completely dry with paper towels.
- 2
Finely dice the shallots and mince the garlic. Set aside.
- 3
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
- 4
Increase heat to high and add the chicken livers in a single layer. Season with salt and pepper. Cook without moving for 2-3 minutes until browned on one side.
- 5
Flip the livers and cook for another 2-3 minutes. The livers should be browned outside but still slightly pink inside.
- 6
Remove the pan from heat and carefully add the brandy. Return to heat and let it cook for 1 minute to burn off the alcohol.
- 7
Transfer the liver mixture to a food processor. Add the cream, thyme leaves, and 150g (10 tablespoons) of the remaining butter cut into pieces.
- 8
Process until completely smooth, about 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning.
- 9
Strain the pâté through a fine-mesh sieve into a serving dish or ramekins, pressing with a spatula to remove any lumps.
- 10
Smooth the top with an offset spatula. Melt the remaining butter and pour a thin layer over the top. Place bay leaves decoratively on top.
- 11
Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours or overnight before serving.
- 12
Serve at room temperature with toasted baguette slices, cornichons, and mustard.
Chef's Note
"The key to silky smooth pâté is not overcooking the livers - they should remain slightly pink in the center for the best texture. Straining through a fine sieve is the secret step that transforms this from good to restaurant-quality."
