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Bourbon Chicken Liver Pâté
This easy chicken liver pâté recipe makes for an impressive appetizer and can be made up to two weeks in advance.
👥 10 Servings👤 Shelley Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●food processor
- ●pan
- ●saucepan
📝 Preparation Steps
1
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about ⏱️ 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about ⏱️ 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
bourbon2 tablespoons
2
Melt remaining ½ stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand ⏱️ 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
3
Chill pâté until butter is firm, about ⏱️ 30 minutes, then cover with plastic wrap and chill at least ⏱️ 2 hours more.
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