Bourbon Chicken-Liver Pâté

Bourbon Chicken-Liver Pâté


By chef Carmine Accogli


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.