Bourbon Pate Recipe

Name: Bourbon Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 small onion, coarsely chopped; 1 lb chicken liver; 1 1/2 cups chicken broth; 2 tablespoons sweet sherry; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/8 teaspoon white pepper or 1/8 teaspoon hot pepper sauce; 1 clove garlic, minced; 1/3 cup Bourbon; 1 envelope unflavored gelatin; 1 cup walnuts, finely chopped; allspice

Servings: persons

1/2 cup butter
1 small onion, coarsely chopped
1 lb chicken liver
1 1/2 cups chicken broth
2 tablespoons sweet sherry
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper or 1/8 teaspoon hot pepper sauce
1 clove garlic, minced
1/3 cup Bourbon
1 envelope unflavored gelatin
1 cup walnuts, finely chopped
allspice

1
Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
2
Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
3
Cook 5 minutes more; remove from heat and add bourbon.
4
Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
5
Place chicken liver mixture in electric blender; blend until smooth.
6
Stir gelatin and walnuts into chicken liver mixture.
7
Turn into a 5 or 6 cup mold or pyrex loaf pan.
8
Chill until firm.
9
Unmold, serve with assorted crackers.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1 small onion, coarsely chopped, 1 lb chicken liver, 1 1/2 cups chicken broth, and more.

Yes, Bourbon Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bourbon Pate

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