Bourbon Chicken Liver Pâté

Name: Bourbon Chicken Liver Pâté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 slice Accompaniment: crackers or toasted baguette; 0 teaspoons black pepper; 2 Tbsps bourbon; 454 grams chicken livers, trimmed; 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried; 1 teaspoon minced fresh sage or 1/4 teaspoon dried; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried; 1 large garlic clove, minced; 0 teaspoons ground allspice; 237 milliliters finely chopped onion; 1 sprig Garnish: a fresh thyme, marjoram, or sage; 1 teaspoons salt; 177 milliliters 1/2 sticks unsalted butter

Bourbon Chicken Liver Pâté requires about 45 minutes from start to finish. One portion of this dish contains around 8g of protein, 16g of fat, and a total of 199 calories. This recipe serves 10. A mixture of sage sprig, pepper, ground allspice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Frying Pan

Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.

Ingredients you will need

Allspice

Bourbon

Pepper

Herbs

Salt

Equipment you will use

Food Processor

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. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.

Ingredients you will need

Clarified Butter