Bourbon Chicken Liver Pate

1. 1

   Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes.

2. 2

   Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes.

3. 3

   Stir in bourbon and remove from heat.

4. 4

   Puree mixture in a food processor until smooth, then transfer pate to crock and smooth top.

5. 5

   Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes.

6. 6

   If using herb garnish, put sprig on top of pate.

7. 7

   Skim froth from butter, then spoon enough clarified butter over pate to cover its surface, leaving milky solids in bottom of pan.

8. 8

   Chill pate until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

* Per serving · 4 servings · Values may vary.

No additional tips available.