How to cook
Soak the chicken livers in water for a few minutes. Trim them and blanch them in sated water. Be careful not to overcook them.
Peel the onion, garlic and carrot and blend them finely.
Heat a little butter in a pan and saute the vegetables. Add the chicken livers. Keep cooking for 1-2 minutes and season with salt, black pepper and savory.
Place the cooked ingredients into a bowl. Add half the butter (softened) and the cream. Blend to achieve a homogeneous texture.
You can add different herbs according to your preference. Transfer the pate into small bowls or jars. Melt the remaining butter and pour over the pate.
You can also season the melted butter with herbs of your choice. I added thyme and a few spring onion rounds. The butter must cover the surface of the pate.
Chill the chicken pate in the fridge and serve.