Chicken Liver Pâté Recipe

1. Rinse the chicken livers under cold water and pat dry thoroughly with paper towels. Trim away any connective tissue, greenish bits, or large fat pieces and slice any very large livers so pieces are uniform (about 1-inch pieces). Dry again—excess moisture prevents proper browning.

2. Season the trimmed livers lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside while you prepare aromatics.

3. In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams, add the finely chopped shallot and sauté until translucent and just beginning to color, about 3–4 minutes.

4. Add the minced garlic and fresh thyme leaves and cook for 30 seconds until fragrant, taking care not to burn the garlic.

5. Increase heat to medium-high, push the aromatics to the side, add the seasoned livers in a single layer, and sear without moving for 1–2 minutes to develop color. Flip and sear the other side for another 1–2 minutes. The livers should be browned outside but still slightly pink inside—do not overcook or they become grainy.

6. Pour in 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce for about 1 minute to concentrate flavor and evaporate alcohol.

7. Remove the pan from heat and transfer the contents (livers and aromatics) into a food processor or high-speed blender. Add 3 tablespoons unsalted butter (cold or cool is fine), 2 tablespoons heavy cream, the remaining salt (2.5 tsp) and pepper (3/4 tsp), and a pinch of allspice or nutmeg.

8. Pulse to begin puréeing, then process continuously until completely smooth, about 30–60 seconds. Stop and scrape down the sides as needed. Taste and adjust seasoning — add a little more salt or pepper if needed.

9. If the mixture feels too thick, add 1–2 teaspoons of warm water or more cream and pulse briefly to reach a spreadable, silky consistency.

10. For extra-smooth pâté

Pass the puréed mixture through a fine-mesh sieve or chinois using the back of a spoon to push it through. This step removes any remaining graininess for an ultra-smooth texture.

11. Transfer the pâté to a small serving terrine or ramekin(s). Smooth the top with a spatula, then dot or brush the surface with the remaining 3 tablespoons softened butter to form a seal. This helps preserve color and flavor.

12. Chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight) until firm. The butter on top will solidify into a protective layer. If you skipped the butter seal, cover tightly with plastic wrap.

13. Remove pâté from refrigerator about 15 minutes before serving to soften slightly. Garnish with a sprinkle of chopped parsley or thyme if desired.

14. Serve with toasted baguette slices or crackers and optional cornichons or pickled onions on the side. Leftover pâté will keep 3–4 days refrigerated when sealed with the butter layer.