1 1/2teaspoonsminced fresh thyme or 1/2 teaspoon dried
1 1/2teaspoonsminced fresh oregano or 1/2 teaspoon dried
1teaspoonminced fresh sage or ¼ teaspoon driedoptional
1teaspoonkosher salt
1/2teaspoonblack pepper
⅛teaspoonground allspice
1container chicken livers1 lb, 2 oz, drained
3-4tablespoonsbourbon
2tablespoonschicken broth
Instructions
Melt 1 stick butter in a large nonstick skillet over moderately low heat. Add onion and garlic and cook until softened, about 5 minutes. Next, add herbs, salt, pepper, allspice, and livers and cook, stirring and slightly mashing the livers, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon, cook for 1 minute and remove from heat. Let cool slightly.
Meanwhile, melt remaining ½ stick butter in a very small heavy saucepan over low heat, until foam starts to form. Then skim off the foam with a spoon and discard. Remove pan from heat and let butter stand 3 minutes.
Once livers have cooled slightly, place mixture in a food processor and process until smooth, less than 1 minute. Transfer pâté to crock or ramekins and smooth top using a spoon or spatula. If using herb garnish, place sprig on top of pâté.
Spoon clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
Cover with plastic wrap and chill at least 2 hours.
Before serving, allow paté to rest for 30 minutes at room temperature. Then serve with accoutrements such as gluten free crackers, fruit jam, apple slices, etc. Be creative!
Notes
Pâté can be chilled up to two weeks if the butter seal is maintained. Once butter seal has been broken, pâté will keep for one week if the surface is covered with plastic wrap and chilled.