Liver Pâté

Instructions

1. Prepare the livers
   Thoroughly rinse the chicken livers under cold water. Remove any connective tissue and pat dry with paper towels. Cut any larger pieces in half to ensure even cooking.
2. Sauté aromatics
   In a large skillet, melt 50g of butter over medium heat. Add the onions and garlic, cooking until soft and translucent, about 5 minutes. Avoid browning.
3. Cook the livers
   Increase the heat to medium-high and add the livers to the pan. Cook for 3-4 minutes, turning occasionally, until the outsides are browned but the centers remain slightly pink.
4. Deglaze with brandy
   Pour in the brandy or cognac and carefully ignite with a long match or lighter (stand back when doing this). Let the alcohol burn off, then add the thyme and bay leaves. Cook for another minute.
5. Blend the mixture
   Remove the bay leaves. Transfer the liver mixture to a food processor. Add the remaining butter, cream, salt, pepper, allspice, and lemon juice. Process until completely smooth, scraping down the sides as needed.
6. Strain for smoothness
   For an ultra-smooth texture, pass the pâté through a fine-mesh sieve, pressing with a spatula to extract all the mixture.
7. Set and seal
   Transfer the pâté to ramekins or a terrine dish. Smooth the top with a spatula. Melt a few tablespoons of additional butter and pour over the top to create a protective seal. This prevents discoloration and adds richness.
8. Chill and serve
   Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to develop. Serve chilled with crusty bread, cornichons, and Dijon mustard.