8 oz Chicken livers (or turkey liver) 

6 tbsp Unsalted butter (unsalted, softened) 

2 cloves Garlic (minced) 

1 medium Shallot (minced) 

1 tbsp Fresh thyme 

1/2 tsp Sea salt (or more to taste) 

1/2 tsp Black pepper (or more to taste) 

1/2 cup Water 

2 tbsp Heavy cream 

Trim any white connective tissue from the chicken livers. 

Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute, until fragrant. 

Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside. 

Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan. 

Transfer the liver mixture to a blender or food processor. Puree, gradually add the cream and the remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste. 

Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm. 

Serve on Crackers or crusty bread. Also pairs well with Pair pâté with cornichons (small pickles), mustard or pickled onions.