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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
- 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.
- Serve with crusty bread.