3/4 cup unsalted butter
1 cup onion, finely chopped
1 large garlic clove, minced
1 tsp each fresh thyme, sage and rosemary, chopped, plus extra sprigs for garnish
3/4 tsp salt
1/4 tsp black pepper
pinch nutmeg or allspice
1 lb. chicken livers, trimmed
2 tbsp each bourbon and 35% cream
1/2 cup pistachios, toasted and chopped
- Melt half of butter in a large non-stick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, nutmeg and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat.
- Transfer to a food processor, add cream and purée until smooth. Transfer pâté to a large bowl and fold in pistachios. Scoop into a 2 1/2-cup crock or terrine or divide amongst several small ramekins and smooth with an offset spatula.
- Melt remaining butter in a small saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Place sprigs of herbs 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.
- Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more. Will keep, refrigerated, for about 5 days or frozen, about 2 weeks.