Liver Pâté

INSTRUCTIONS

• 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 sauté them very quickly on all sides until golden; with occasional stirring, this will take 3-4 minutes. Halfway through sautéing, add the finely chopped onion so it turns golden along with the livers.
• 3
  Deglaze the sautéed 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 just let it warm through off the burner.
• 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 purée. Scrape everything from the sides of the bowl, 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. Although the purée will be very thin after blending, 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. This is quite easy and without unnecessary resistance; it will remove unblended pieces of liver and give 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 top the pâté with butter, melt it in a saucepan, let it gently bubble for a minute, then carefully pour it over the pâté, which can be garnished 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
  Cover or seal the pâté and refrigerate for a few hours to set thoroughly. Only then will the taste and consistency be perfect.