Step 1

Soak chicken livers in buttermilk overnight. Drain and rinse thoroughly.

Step 2

In a medium saucepan, add two tablespoons of butter over medium heat.

Step 3

Add chicken livers and thyme leaves and saute them for 5 minutes until slightly cooked through but still pink in the middle . Remove from the pan and set aside.

Step 4

Add two tablespoons of butter to the same pan. Add shallot and cook for 3 minutes. Add garlic and cook for 2 more minutes until soft and fragrant.

Step 5

Return the livers to pan. Pour in sherry and cook for another 3 minutes. Remove from pan let it cool for 5 minutes.

Step 6

Transfer everything to food processor. Add heavy cream, egg, salt, and pepper. Process until smooth.

Step 7

Add in remaining butter in two batches and process until pâté is smooth.

Step 8

Strain mixture through fine mesh sieve. Transfer mixture to loaf pan lined with parchment paper. Cover loaf pan tightly with foil.

Step 9

Preheat the oven to 300°F. Place the loaf pan into a larger baking dish. Pour enough hot water into the baking dish to come up halfway up the side of the loaf pan. Bake in the oven for 30 minutes.

Step 10

Allow the pâté to cool completely at room temperature.

Step 11

While the pâté is cooling, prepare clarified butter.

Step 12

Melt the butter on low heat in small saucepan until melted. Discard the foam. Pour the yellow melted butter over the top of the pâté. Discard the solids.

Step 13

Transfer the loaf pan to the fridge and let it set overnight. Bring it to room temperature before serving.