Ingredients
Scale
- 1 pound organic, air-chilled chicken livers
- 1 to 1 1/2 cups milk
- Salt and pepper
- 2 sticks (1 cup) unsalted grass-fed butter, divided
- 2 shallots or 1 medium yellow onion, chopped
- 1/4 cup dry sherry
- 1/4 cup heavy cream
- Flaky salt such as Maldon for finishing
Instructions
- Use kitchen shears to trim away any stringy parts of the livers. Set in a large bowl and cover with milk. Season with salt and pepper. Leave to soak for 10 to 15 minutes.
- Heat 4 tablespoons butter in a large skillet over medium heat and add the shallots or onion. Cook until soft and fragrant, about 4 minutes. Remove livers from milk and add to the pan along with 4 more tablespoons of butter. Season with more salt.
- Cook livers for 3 to 4 minutes on each side or until brown on the outside and barely pink on the inside. Add the sherry and continue to cook over medium-high heat until the alcohol smell has cooked off. This should take about 3 more minutes.
- Remove everything from the heat and leave to rest for 5 minutes. Transfer everything in the pan to a heavy-duty blender or food processor and pulse in 4 tablespoons chopped butter and cream. Add more salt to taste. Transfer pâté to clean glass jars or ceramic ramekins. Melt remaining butter and use it to top the pâté in the jars. This creates a natural “seal” to protect it from oxidation. Top it with flaky salt such as Maldon and seal tightly. Leave the pâté to cool slightly before transferring to the fridge to cool completely or before serving.