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
Ingredients
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4 tablespoons
butter
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3
large shallots, sliced
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1 pound
chicken livers, trimmed
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1 1/2 teaspoons
kosher salt
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1/4 teaspoon
allspice
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1/2 teaspoon
freshly ground black pepper
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1/4 cup
loosely packed fresh sage leaves
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1/4
bourbon
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1 teaspoon
honey, or to taste
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2 tablespoons
melted butter
Directions
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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.
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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.
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Serve with crusty bread.
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