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1/2 pounds of chicken livers...trimmed.
1/2 med onion thinly sliced
1 garlic clove sliced
1/2 tsp fresh thyme
1/2 cup of water
1.5 sticks of butter...unsalted + room temp.
1 tbs stonefruit or white truffle mustard
2-4 tsp whiskey or cognac (optional but recommended)
salt + pepper to taste
toasted baquette slices for serving
Medium frying pan combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, garlic and the mustard to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Whiskey with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 mason jars. Press a piece of parchment paper directly onto the surface of the pate put it in the fridge until firm. Serve chilled with toasted baquette slices.