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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.