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 

Trimany 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 chickenlivers, 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 andtheremaining butter, until smooth. (Feel free to addadditional cream to make it creamier.) Blend inadditional sea salt and black pepper to taste. 

Transfer thepate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of thepate (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 orcrusty bread. Also pairs well withPairpâté with cornichons (small pickles), mustard or pickled onions.