Friday, March 04, 2011

Chicken Liver Paté

The Bolognese sauce I whipped up the other day required the addition of four ounces of chicken livers. I could only find 20-oz containers at the Safeway, so I had the option of skipping the livers altogether, or finding something to do with a spare pound of them. Opting to buy the livers, I decided to make a paté, inspired by the lovely rye whiskey- and honey-flavored version we ate at Clementine, substituting bourbon for the rye and adding leftover fresh sage as well.


Chicken Liver Paté with Bourbon, Honey, and Sage

4 tablespoons butter
3 large shallots, sliced
1 lb chicken livers, trimmed
1 1/2 teaspoons kosher salt
1/4 teaspoonground allspice
1/4 teaspoonfresh ground black pepper
1/4 cup loosely packed fresh sage leaves
1/4 cup bourbon
1 teaspoon honey or to taste
2 tablespoons melted butter

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 evaporated, except for about 3 tablespoons. 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.

So it's not pretty - but it was DELICIOUS, particularly when schmeared on freshly-baked rye bread and accompanied by cornichons and giardiniere (pickled vegetables).