Chicken Liver Pâté

• 0.13 lb chicken livers, trimmed (Soak in milk 30 minutes to mellow)
• 1 tbsp butter, divided
• 0.13 cup heavy cream
• 0.13 tsp fresh thyme leaves
• 0.13 tsp coarse salt
• 0.13 tsp black pepper

Instructions

1. 1

   Drain soaked livers. Pat dry.

2. 2

   Melt 2 tbsp butter in a skillet on medium. Cook livers 3-4 minutes per side until cooked through (165F internal, no pink). Chicken livers must be fully cooked for safety.

3. 3

   Add thyme in the last minute.

4. 4

   Transfer livers and pan drippings to a food processor. Add remaining butter, cream, salt, pepper.

5. 5

   Blend 2-3 minutes until completely smooth. Scrape down.

6. 6

   Pass through a fine sieve for silky texture if desired. Press into ramekins.

7. 7

   Chill 4 hours minimum. Optional: pour 2 tbsp melted butter over the top to seal.