Why you soak chicken livers prior to making a pate?

You don't always need to soak chicken livers before making pâté, but it's often recommended for a few reasons:

* Reduces bitterness: Chicken livers can have a slightly bitter taste. Soaking them in milk, water, or even wine helps to draw out some of this bitterness. This makes for a smoother, more palatable pâté.

* Tenderizes the texture: Soaking can help to tenderize the liver, making it easier to blend and creating a creamier, more enjoyable texture.

* Removes excess blood: Soaking can help to remove some of the excess blood from the livers, which can make the pâté look less appealing.

However, soaking is not essential:

* Short cooking time: Chicken livers cook very quickly, so they don't have much time to become tough or bitter.

* Flavor preferences: Some people prefer the stronger, more intense flavor of unsoaked livers.

* Recipe variation: Some pâté recipes don't call for soaking at all.

Ultimately, whether or not you choose to soak your chicken livers is a matter of personal preference. If you're concerned about bitterness or texture, soaking can be a good option. But if you're confident in your recipe and prefer a more intense flavor, you can skip this step.