Add 2 tbs butter to a stainless steal pain. Add chopped onion and cook until carmilized on medium to low heat. This usually takes about 15 minutes. Then add the apple and cook until soft, about 7 minutes.
Remove onion and apple from the pan.
Turn heat to about medium. Add another 2 tbs butter to the pan. Add chicken livers and cook one side about 3 minutes.
Flip to other side and turn heat down slightly. Cover with lid and cook another 3 minutes.
Take temperature of liver. See my YouTube video for proper temperature taking technique.
If livers have not reached 160°F, continue to cook, checking temperature frequently. Once you reach 160°F, quickly remove liver from pan and place into a food processor for blending.
Add onions, apple, 2-3tbs butter, and 2tbs cream. Blend well. Add more cream or butter to taste. You can also add seasonings like salt, pepper, rosemary, or thyme. We like our pate plain with only salt added, but you can get creative how you like.
