Chicken Liver Paté Recipe

Trim and dry

Trim away connective tissue, green or dark bits, and any large veins from the chicken livers. Pat livers very dry with paper towels. Cutting any very large pieces into 1–1.5 inch pieces helps them cook evenly.

Season trimmed livers lightly with 1/2 tsp of the sea salt and 1/2 tsp of the black pepper; set aside.

Sauté aromatics

In a 10-inch skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped shallot and cook, stirring, until soft and translucent, about 3–4 minutes. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown livers

Increase heat to medium-high. Add the chicken livers in a single layer (work in two batches if necessary). Sear without moving for about 1–1.5 minutes, then flip and cook another 1–1.5 minutes — the exterior should be lightly browned while the interior remains slightly pink. Total cook time per bite-sized piece is about 2.5–3 minutes. Do not overcook; overcooked livers become grainy.

Flambé/deglaze

Remove the pan from heat, add the brandy or cognac, return briefly to heat and, if comfortable, flame the alcohol to burn it off (or let it bubble and reduce for 30–60 seconds). Scrape up any brown bits and transfer livers and aromatics to a bowl to cool slightly.

Process

In a food processor or blender, combine the cooked livers and shallot mixture, the remaining 4 tablespoons of softened unsalted butter, the heavy cream, and the egg yolk. Pulse until mostly smooth, then run continuously for 30–60 seconds until very smooth. Stop and scrape down the bowl as needed.

Adjust texture & seasoning

Taste carefully (it will be hot) and add the remaining 1/2 tsp sea salt and remaining 1/2 tsp black pepper as needed. If you prefer an ultra-silky texture, pass the purée through a fine-mesh sieve into a clean bowl, pressing with a spatula or the back of a spoon.

Chill & seal

Spoon the pâté into a shallow ramekin or small container, smoothing the top. Pour the melted cold unsalted butter over the surface to form a seal. Refrigerate at least 2 hours, preferably 4 hours, until firm and flavors meld.

Bring the pâté out of the refrigerator 15–20 minutes before serving to soften slightly. Serve with small dollops or streaks of Dijon mustard, buttery toast pieces or crostini, and the seasonal pickles alongside. Spread pâté on toast, top with a slice of pickle for contrast.