BOURBON CHICKEN LIVER PâTé
Steps:
- Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
- Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2 1/2-cup crock and smooth the top.
- Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
- Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
- DO AHEAD
- The PÂTÉ can be chilled up to 2 weeks. Once butter seal has been broken, pâté keeps for up to 1 week chilled, its surface covered with plastic wrap.
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Ramiro M Diaz Rodriguez
[email protected]Not a fan of the texture of chicken livers, but the sauce was tasty.
Nqobile Pemly
[email protected]Delicious and easy to make. I used chicken thighs instead of chicken livers and they turned out great. The sauce is amazing and I will definitely be using it on other dishes in the future.
Armin Maruofi
[email protected]Easy to follow recipe that resulted in a flavorful and tender dish. I used a cast iron skillet and cooked the chicken livers for a little longer than the recipe called for, which gave them a nice crispy crust. Served them with mashed potatoes and roa
Siphiwe Tshabalala
[email protected]My husband isn't a huge fan of chicken livers, but he even liked this recipe. The sauce is delicious and really masks the liver flavor. I served it with rice and green beans and it was a complete meal. Will definitely be making this again!
Maraka Racheal
[email protected]This was my first time cooking chicken livers and they turned out amazing! I was worried they would be tough or gamey, but they were tender and flavorful. The bourbon sauce was the perfect complement, adding a touch of sweetness and smokiness. I serv