Delicious spread over toasted sourdough bread, this easy chicken liver pâté has a mild flavor and silky texture. Soaking the livers in milk overnight softens the intensity of their flavor.
- 8 ounces chicken livers, trimmed of any sinew or connective tissue
- Milk, to cover the liver
- 12 tablespoons softened butter, divided
- 2 large shallots, thinly sliced
- 2 tablespoons chopped fresh sage, plus extra sage leaves for garnish
- 1/2 cup water
- 1/4 teaspoon fine sea salt
- 2 tablespoons sherry
- Melted ghee, for sealing the jars
Warm 2 tablespoons of butter in a large skillet over medium heat. Stir in the shallots and sage and sauté until fragrant, about 3 minutes. Add the livers, pour in the water, and sprinkle with salt. Bring to a simmer over medium-high heat and cook for 3 to 5 minutes, or until tender and barely cooked through. Turn off the heat and let the livers cool at room temperature for about 10 minutes.
Transfer the cooked livers and shallots to a food processor. Pour in the sherry. Process the livers, adding 1 tablespoon of butter at a time to the feeding tube until all of the butter is incorporated and the pâté is uniformly smooth.
Spoon the pâté into individual ramekins or small jars, allowing 1/2 inch of head space. Arrange a sage leaf over the pâté, and then pour a thin layer of ghee or clarified butter over the pâté until completely covered. Transfer to the refrigerator and chill until the ghee solidifies.
Store in the refrigerator for up to 5 days. Allow the pâté to come to room temperature before serving.
