Pate - Bourbon Chicken Liver Pate

1. 1

   Melt butter in large nonstick skillet over moderately low heat, then cook onion and garlic, stirring until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are

2. 2

   cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat.

3. 3

   Puree mixture in food processor until smooth, then transfer to crock/ramekin and smooth top. Chill about 30 minutes. Cover with plastic wrap pressing wrap onto top of pate. May be refrigerated up to 2 weeks.

4. 4

   Serve with toasted baguette slices and orange marmalade.

* Per serving · 4 servings · Values may vary.

No additional tips available.