Bourbon Chicken Liver Pâté

Name: Bourbon Chicken Liver Pâté
Yield: Makes 8 to 10 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter; 1 cup finely chopped onion; 1 large garlic clove, minced; 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried; 1 teaspoon minced fresh marjoram, or 1/4 teaspoon dried; 1 teaspoon minced fresh sage, or 1/4 teaspoon dried; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground allspice; 1 pound chicken livers, trimmed; 2 tablespoons bourbon; Fresh thyme, marjoram, or sage sprig, for garnish; Crackers or toasted baguette slices, for serving; Special equipment: 2 1/2-cup crock or terrine or several small ramekins

November 7, 2012

Bourbon puts a distinctively American spin on this classic French hors d’oeuvre. The booze also helps balance the rich and unctuous chicken livers, which are sautéed in a heady mix of onion, garlic, and herbs. While it needs to be chilled only for two hours before you can dig in, wait a day or two and you’ll give the flavors a chance to really develop. For holiday celebrations, serve this pâté in a terrine. Alternatively, divide it among ramekins to create unique and indulgent hostess gifts.

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