Bourbon Chicken Liver Pâté

Ingredients

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

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