Step by step

Method

5 steps

1. 1

   Pat 1 pound chicken livers dry and trim away connective bits. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Melt 2 tablespoons butter in a skillet over medium heat.

2. 2

   Cook 1 minced shallot for 3–4 minutes, until soft, then add 1 minced garlic clove and ½ teaspoon thyme for 30 seconds. Add the livers in one layer and cook 3–4 minutes per side, turning once, until browned and the centers reach 165°F with no raw pink middle.

3. 3

   Pour in ¼ cup dry sherry or brandy and simmer 2–3 minutes, scraping the pan, until the sharp alcohol smell fades and the liquid is reduced by about half. Take the skillet off the heat.

4. 4

   Blend the warm livers and pan juices with 6 tablespoons softened butter until smooth, stopping to scrape the sides. Taste for salt and pepper. For a silkier pâté, press it through a fine sieve.

5. 5

   Spoon into a shallow dish or two ramekins. Press plastic wrap onto the surface and chill at least 2 hours, until firm. Let it stand 10 minutes before spreading on toast or crackers.