Chicken Liver Pâté

Use high-quality chicken livers from pasture-raised or free-range chickens for the best homemade pate. Jennifer McGruther

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.

Serves 12

• 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

The night before, dump the chicken livers into a bowl and cover with milk. Cover the bowl, and transfer to the refrigerator. Allow the livers to soak for at least 6 and up to 12 hours. Drain in a colander, discarding the milk.