Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté.
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Watermelon.