Bourbon Chicken Liver Pâté
Description
Though this pâté can be eaten the day it's made, it is even more flavorful when made 1 or 2 days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.
Noted on 5/14/2013
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 cup finely chopped onion
- 1 clove garlic, peeled and minced
- 1 tsp minced fresh thyme (or 1/4 teaspoon dried)
- 1 tsp minced fresh marjoram (or 1/4 teaspoon dried)
- 1 tsp minced fresh sage (or 1/4 teaspoon dried)
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground allspice
- 1 lb chicken livers, trimmed
- 2 tbsp bourbon (maybe a little more)
- Fresh thyme, marjoram or sage sprig for garnish
- Crackers or toasted baguette slices for serving
Method
- Melt 1/2 cup (1 stick) butter in a 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 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.
Melt remaining 1/4 cup butter in a very small 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. Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
Cook's Notes
Yield
8 to 10 servings
Special Equipment
2 1/2-cup crock or terrine or several small ramekins
Advance Prep
Pâté can be chilled up to 2 weeks.
Once butter seal has been broken, pâté keeps, its surface covered with plastic wrap and chilled, 1 week.
Source/Adapted From
Gourmet magazine