This silky-smooth pâté recipe by Jacques Pépin is inexpensive and simple to make.
Jacques Pépin's recipe for chicken liver pâté is classic and elegant. Best of all, it comes together in just minutes. Chicken livers are widely available at butcher shops and at the meat counter of most grocery stores. If you have the opportunity to request when you shop, opt for paler chicken livers; they tend to have a mellower, richer flavor than the deep red ones.
Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first.1 small garlic clove, smashed and peeled
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