Chicken livers get a bad rap… You know, those gross, slimy, purple things you occasionally have to pull out of a store bought chicken, because someone, somewhere, forgot to completely clean the bird out. Yeah, those things… Whatever you do, don’t throw them out! With a handful of ingredients (and a lot of butter), you’re a couple easy steps aways from enjoying one of life’s greatest pleasures.

I’m a big proponent of using the whole animal… Cook the white meat. Cook the dark meat. Save the bones. Make a stock. And by GOD, cook and blend the livers with a truly unhealthy amount of butter to make the best tasting fucking paste in the world.

Let’s say you’re not insane like me and don’t have a collection of livers steadily growing in your freezer every time you buy a chicken… Good news! A pound of organic chicken livers can be had at most major retail grocery stores for typically under $5. Did I mention this dish is cheap as shit to make? Want to impress a lady/male friend? Don’t have a ton of money for expensive foie gras or imported french cheese? Make some pate, set it up all cutesy on a platter with some cornichon pickles (aka fancy French mini pickles), a homemade cranberry jam (also cheap as shit to make), and some crusty baguette slices and you’re well on your way to flavor/bone town.

Ok so repeat after me… 1. Buy livers 2. Cook pate 3. Present said pate in a visually pleasing arrangement 4. Spoon feed your lover pate 5. Enjoy a one way ticket to flavor/bone town.

Pretty easy right? Right. Now follow these instructions and profit.

Preparation

In a spice grinder, clean coffee grinder or mortar & pestle, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread, cranberry jam, and cornichon pickles. Flaky Maldon's sea salt and whole grain mustard also pair nicely.

Ingredients

10 to 15 peppercorns
2 allspice berries
1 clove
4 coriander seeds
½ cup butter
1 onion, chopped
1 pound chicken livers
Salt
⅓ cup cream
1 to 2 tablespoons brandy
Lightly toasted bread, cranberry jelly, and cornichon pickles for serving