A silky, nutrient-dense pate made from chicken livers, butter, and herbs. Served with toasted sourdough. Extraordinarily rich in vitamin A and B12.
Pat chicken livers dry and season with salt and pepper.
Melt half the butter in a skillet over medium-high heat. Cook livers 3 minutes per side.
Add minced garlic and thyme. Cook 1 minute.
Transfer everything to a food processor. Add remaining butter.
Blend until smooth. Season with salt and pepper.
Transfer to a ramekin, smooth the top, and refrigerate for at least 1 hour.
Serve with toasted sourdough bread and cornichons.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.