Chicken Liver Pâté

There’s no putting it lightly, liver, from any animal, has a very strong and bold flavor. On its own it can be a little overwhelming, but when mixed with butter, brandy, onion, garlic, shallot, and spices, it turns into the most luxurious and flavorful of spreads. The velvety pâté, reminiscent of a plump herb-rubbed roast chicken with an enticing hint of liver, is perfect for spreading on a fresh baguette or set of savory crackers. • serves 8

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• 1½ cups whole milk
• ¼ cup plus 1 tablespoon brandy
• 1 pound chicken livers
• 8 tablespoons (1 stick) unsalted butter
• ½ large yellow onion, chopped
• 1 large shallot, diced
• 1 garlic clove, minced
• 2 bay leaves
• 2 teaspoons minced fresh thyme leaves
• 1 teaspoon minced fresh sage leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• Sliced baguette or crackers, for serving

In a large bowl, mix the milk and the 1 tablespoon brandy. Add the chicken livers and toss gently to coat. Cover the bowl and refrigerate for about 1 hour. Drain the livers, discarding the milk.

Melt ¼ cup of the butter in a large frying pan over medium heat. Add the onion, shallot, and garlic and cook, stirring, until the onion begins to look transparent, about 5 minutes. Add the livers and bay leaves and cook, stirring occasionally, until the livers are lightly browned on all sides, about 15 minutes. Add the remaining ¼ cup brandy, the thyme, and sage and bring to a simmer. Allow to cook, uncovered, until the liquid has reduced by half. Let cool for 15 minutes.

Empty the contents of the pot into a high-powered blender or food processor. Add the remaining ¼ cup butter, the salt, and black pepper and blend until a smooth puree forms. Transfer to a serving bowl, cover, and refrigerate for at least 4 hours before serving with a sliced baguette or crackers.