Myra's Before-She-Kept-Kosher Pate

Rich, buttery, and unapologetically indulgent. A pound of chicken livers sauteed with minced onion in butter until just pink inside, then blended smooth with more melted butter, brandy, salt, and pepper. Three-quarters of a cup of butter total makes this pate impossibly silky and spreadable straight from the fridge.

Cooking the livers to just pink in the center is the most important step. Overcooked liver turns grainy and bitter, and no amount of butter or brandy can fix that chalky texture. Five minutes over medium heat with frequent stirring is the window. They should be firm on the outside but still soft and slightly rosy when you cut one open.

The brandy goes in during blending, not during cooking. Raw brandy adds a sharper, more aromatic punch than cooked brandy, which mellows out and loses its bite. Two tablespoons is enough to give the pate a warm, boozy undertone without overwhelming the liver flavor.

Chilling overnight is essential. The butter solidifies and binds everything into a firm, scoopable spread, and the flavors settle into each other.

Chef Tips

• Rinse the chicken livers and trim any green bile spots before cooking. Bile tastes incredibly bitter and ruins the whole batch.
• Blend until completely smooth, scraping the sides. Any remaining chunks of liver break the silky texture.
• Pack the pate into a small bowl or crock and press plastic wrap directly onto the surface before refrigerating. This prevents oxidation and that gray film on top.
• Serve with toasted baguette slices, crackers, or cornichons.

Variations

• Cognac upgrade: Use cognac instead of brandy for a smoother, more refined flavor.
• Herbed pate: Add a teaspoon of fresh thyme leaves before blending for an earthy, aromatic note.
• Port and shallot: Replace the brandy with port wine and the onion with minced shallots for a sweeter, more elegant version.