You'll never buy Chicken Liver Pate as good as this!

Clean chicken livers by removing any connective tissue and fat.

Melt butter in a skillet over medium heat and add chopped onion.

Sauté onion until translucent, about 5 minutes.

Add minced garlic and thyme, cooking for another minute until fragrant.

Increase heat to medium-high and add chicken livers to the skillet.

Cook livers until browned on the outside but still slightly pink inside, about 5-7 minutes.

Pour in brandy and cook until evaporated, about 2-3 minutes.

Remove from heat and let cool slightly.

Transfer mixture to a food processor and add heavy cream, salt, black pepper, nutmeg, and lemon juice.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning if necessary.

Pour pâté into a serving dish and smooth the top.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Before serving, let sit at room temperature for 15 minutes.

Garnish with chopped parsley and serve with crackers or toasted bread.

Equipment Needed

Dietary

Allergens