Ingredients:

  • 1 pound chicken livers (trimmed)
  • 12 tablespoons unsalted butter (divided)
  • 1 medium yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Brandy or Cognac
  • 1/4 cup cold heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter (for the seal)

Instructions:

  1. Thoroughly rinse and carefully trim the chicken livers, ensuring all sinew/veins are removed. Pat them very dry.
  2. Melt 4 tbsp of butter in the skillet over medium heat. Add the diced onion and sauté until softened and translucent (about 6–8 minutes). Add garlic and thyme; cook for 1 minute until fragrant. Remove onions/garlic and set aside, leaving any fat in the pan.
  3. Increase heat to medium-high. Add the trimmed livers to the hot pan in a single layer. Season immediately with salt and pepper. Cook quickly for 3–4 minutes per side until nicely browned but still slightly pink inside. Do not overcook.
  4. Return the onions/garlic mixture to the pan. Pour in the brandy. Cook for 30 seconds, scraping up any brown bits from the bottom of the pan, allowing the alcohol to evaporate slightly. Remove the pan from the heat and let it cool for 5 minutes.
  5. Transfer the warm liver mixture, onions, and pan drippings to the food processor. Add the remaining 8 tbsp of cold butter (cut into chunks), cold heavy cream, and nutmeg.
  6. Process continuously until the mixture is utterly smooth (2–4 minutes), stopping and scraping down sides frequently.
  7. For a truly velvety texture, press the mixture through a fine-mesh sieve into a bowl using a rubber spatula.
  8. Spoon the smooth pâté into your prepared ramekins or terrine. Tap firmly on the counter to release any air bubbles. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the pâté. Refrigerate for at least 4 hours, preferably overnight, until firm.
  9. Prepare the clarified butter: gently melt the final 4 tbsp of butter in a small saucepan until the milk solids separate. Skim the clear butter off the top. Pour this clear butter over the chilled pâté surface to create a seal. Chill again for 30 minutes to set the seal before serving.