Chicken Liver Pate Recipe

Step 1

Drain the chicken livers and run them under cold water for 15 seconds, or until the water runs clear. Place the livers into a medium saucepan and add water until the livers are just covered.

Step 2

Add the onion and garlic, and bring the pan up to a very gentle boil over medium heat. Cover and simmer very gently for 10 minutes.

Step 3

Turn the heat off and let the pan sit covered for exactly 10 minutes. This is an important step that ensures the livers are the perfect temperature for the butter to emulsify when processed.

Step 4

Drain all the water from the pan, and transfer the livers, onion, and garlic to a food processor. There will be some scum looking bits; that's okay, don't mind it... it will look better in a minute. Pulse until the livers are finely ground, about 20 seconds.

Step 5

With the machine running, add one slice of butter at a time and process until it is completely incorporated before adding the next slice. Scrape down the sides of the machine as needed.

Step 6

Once all the butter is incorporated, add the cheese, salt, and pepper and give the pâté a final whipping for 20 seconds.

Step 7

Transfer the pâté to glass dish with a lid, and refrigerate immediately. I prefer to eat pâté chilled; it has a more pronounced liver flavor when warm.