Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon plus 2 teaspoons mild oil, such as grapeseed (or substitute unsalted butter)
  • 12 ounces fresh chicken livers, rinsed (about 15 to 20)
  • 1 1/2 ounces shallots (finely chopped (about 2 French shallots or 1 medium shallot))
  • 1/4 cup brandy (preferably Cognac)
  • 1 to 2 teaspoons chopped fresh thyme leaves
  • 10 tablespoons unsalted butter (softened, plus more as needed (or, if keeping kosher, substitute chicken fat or margarine))
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • Crusty white bread (to serve)
  • 1 stick unsalted butter (optional)

Instruction

  • In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
  • Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove over medium-low heat and add the remaining 2 teaspoons oil along with the shallots. Cook until the shallots have softened, about 3 minutes. Add the thyme to the skillet and then carefully pour the brandy into the skillet. (Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.) Continue to cook until the alcohol has reduced by half, about 3 minutes. Scrape the contents of the skillet into the food processor along with the chicken livers, add 10 tablespoons softened butter to the food processor, season with a little salt and pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
  • To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl.If you prefer to devour the pâté straight away spread it thickly on a piece of crusty bread, such as sliced baguette.If you prefer to use it within 24 hours, cover and refrigerate it for later.If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.