Ingredients:

  • 4 Tbsp unsalted butter, cut into 1-inch cubes (for cooking)
  • 2 medium shallots, finely chopped
  • 2 large garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 lb chicken livers, trimmed
  • 1 tsp fine sea salt, plus more to taste
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup Cognac or Brandy
  • 2 Tbsp heavy cream (35% fat), warmed gently
  • 1 stick (8 Tbsp) cold unsalted butter, cut into small 1/2-inch cubes (for emulsifying)
  • 4 Tbsp unsalted butter (for butter seal, clarified)
  • 2 small fresh thyme sprigs (optional, for decoration)

Instructions:

  1. Trim the Livers: Carefully inspect the chicken livers, trimming away any sinew, connective tissue, or discoloured bits. Pat the livers very dry.
  2. Sauté Aromatics: Melt the 4 Tbsp of cooking butter in a skillet over medium heat. Add the shallots and thyme. Cook until soft and translucent (4–5 minutes). Add the minced garlic and cook for 1 minute more. Remove the aromatics and set aside.
  3. Cook the Livers: Increase the heat to medium-high. Add the trimmed livers to the skillet. Season aggressively with salt and pepper. Sear quickly, turning often, for just 3–4 minutes in total. The outside should be browned, but the centre must still be visibly pink.
  4. Deglaze: Remove the pan from the heat. Pour in the Cognac or Brandy. Return to low heat and scrape up any browned bits (fond) from the bottom. Let the alcohol reduce by half (about 1 minute).
  5. Cool Slightly: Remove the liver mixture from the heat. Stir in the warm heavy cream. Let the mixture sit for 5 minutes to cool slightly before blending.
  6. Process the Mixture: Transfer the cooked liver mixture (livers, aromatics, and pan juices) to the bowl of the food processor. Process until completely smooth.
  7. Emulsify with Cold Butter: With the processor running, gradually drop in the cold, cubed butter (115g) one piece at a time. Continue processing for 1–2 minutes until the mixture is thick, pale, and exceptionally smooth. Taste and adjust seasoning generously.
  8. Strain: For ultra-smooth results, press the mixture through a fine-mesh sieve using a rubber spatula. Discard the solids remaining in the sieve.
  9. Potting: Pour the smooth pâté into your prepared ramekins or terrine. Tap gently to release any air bubbles and smooth the surface.
  10. Clarify the Butter: Gently melt the 4 Tbsp of sealing butter in a small saucepan over low heat. Skim off the white foam (milk solids) that rises to the surface, leaving clear, golden butterfat.
  11. Seal and Chill: Carefully pour a thin layer of the clarified butter over the surface of the potted pâté to seal it. Place a sprig of thyme on top, if using. Refrigerate the pâté for a minimum of 4 hours, or ideally overnight, until firm.