Chicken Liver Pate with Bourbon, Honey, and Sage

By • October 2, 2012 • 0 Comments

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Author Notes: There's a restaurant in town that makes its own charcuterie and always has a liver pate of some sort on its appetizer menu. This chicken liver dish was inspired by Clementine's recipe with honey and rye, and also by a spare pound of chicken livers that needed to be used.theminx

Makes 2 cups or so

  • 4 tablespoons butter
  • 3 large shallots, sliced
  • 1 pound chicken livers, trimmed
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup loosely packed fresh sage leaves
  • 1/4 bourbon
  • 1 teaspoon honey, or to taste
  • 2 tablespoons melted butter
  1. In a large sauté pan, heat the butter over medium-high heat until melted. Add the shallots and cook until translucent. Add the livers, sprinkle with salt, allspice, and pepper. Add sage leaves. Cook for about 2-3 minutes, turning livers occasionally. Add bourbon and increase heat to high. Cook until liquid in pan is almost, but not quite, evaporated.
  2. Remove liver mixture from heat and place in food processor bowl. Add honey. Pulse until smooth. Pack paté into 2 cup mold or individual ramekins. Pour melted butter over top. Cover and refrigerate for up to three days. Flavor improves as it sits.
  3. Serve with crusty bread.
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