Bourbon Chicken Liver Pâté

Bourbon Chicken Liver Pâté
Photo by Sang An

Ingredients

  • 1 teaspoon fresh sage
  • ¼ teaspoon black pepper
  • 1 fresh thyme, marjoram, or sage sprig
  • crackers or baguette slices
  • 2 tablespoons bourbon
  • 1/8 teaspoon ground allspice
  • ¾ cup unsalted butter
  • + 7 more ingredients
    • 1 2 1/2-cup crock or terrine or several small ramekins
    • 1 pound chicken livers, trimmed
    • 1 teaspoon fresh marjoram
    • 1 teaspoon fresh thyme
    • 1 large garlic clove
    • 1 cup onion
    • ¾ teaspoon salt

Melt 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...

View full recipe at Epicurious

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