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.