This chicken liver pate has a silky-smooth, creamy texture, and it’s perfect for spreading on toasted thin baguette slices or crackers.
Prep Time::15 mins
Cook Time::10 mins
Chill Time:: 3 hrs
Total Time:: 3 hrs 25 mins
Servings::8
Ingredients
16 ounces fresh chicken livers, rinsed well and drained
8 tablespoons unsalted butter, softened, divided
1/4 cup minced shallots
1 clove garlic, minced
1 1/2 teaspoons dried thyme leaves
2 tablespoons dry sherry
salt and freshly ground black pepper to taste
2 tablespoons heavy cream, or more as needed
1 pinch ground nutmeg (optional)
Directions
Trim chicken livers of any membrane, dry on paper towels, and set aside.
Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and garlic, and saute until softened, about 3 minutes.
Add chicken livers, thyme, sherry, salt, and pepper to the pan, and increase temperature to medium-high. Cook, stirring occasionally, until livers are just turning light pink in the center, 3 to 4 minutes. If you’re unsure how cooked the livers are, cut one in half to check.
Transfer to a food processor. Add heavy cream, remaining 4 tablespoons butter, and nutmeg, and blend until very smooth, adding a little more cream if necessary to reach a good spreading consistency.
Transfer to a bowl, cover, and refrigerate until firm, at least 3 hours or overnight.
Serve in ramekins or small jars, and garnish as desired.
Cook’s Note
If you don’t have dry sherry, good substitutes would be marsala, madeira, brandy, port, or cognac.