Liver Pâté

METHOD

• 1
  Wash the chicken livers and remove anything you don't like - especially any veins. Peel the onion and chop it finely.
• 2
  In a large pan, melt two tablespoons of butter, add the herbs and livers, and sear them very quickly on all sides until golden; with occasional stirring, this will take 3-4 minutes. Halfway through searing, add the finely chopped onion so that it turns golden along with the livers.
• 3
  Deglaze the seared livers with wine and this time, over medium heat, let the liquid slowly reduce and evaporate; this will take another 2-3 minutes. Once the pan looks almost dry, pour in the cream, remove from heat, and let it just warm through together off the hob.
• 4
  Transfer the hot contents of the pan to a food processor with a chopping attachment. Season with about half a teaspoon of salt. Turn on to the lowest speed and blend the livers into a coarse paste. Scrape everything from the sides, restart at the slowest speed, and gradually add the remaining butter in cubes - each piece only after the previous one has almost absorbed. Scrape the sides again and blend briefly. This ratio of butter to meat results in a rich, liver-flavored pâté that is firm after setting. Don't be afraid to increase the amount of butter up to 400 g for a finer taste. After blending, the purée will be very thin, but this will all be corrected once the pâté sets in the refrigerator. Taste and add more salt if needed.
• 5
  Pass the liver purée through a fine sieve in two batches. It goes quite easily and without unnecessary resistance, removing unblended pieces of liver and giving the pâté a smooth texture.
• 6
  Pour the sieved spread into a bowl or a nice jar with a screw cap (this batch yields 350-400 ml). If you want to cover the pâté with butter, melt it in a small saucepan, let it gently bubble for a minute, and then carefully pour it over the pâté, decorated with a few sprigs of herbs. Leave the milky liquid from the butter, or any golden sediment, in the saucepan and do not pour it onto the pâté.
• 7
  Close or cover the pâté and refrigerate for a few hours to set thoroughly. Only then will the taste and consistency be perfect.