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
2 cups or so
large shallots, sliced
chicken livers, trimmed
1 1/2 teaspoons
freshly ground black pepper
loosely packed fresh sage leaves
honey, or to taste
In This Recipe
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.
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.