Chicken Liver Pate
1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 tsp minced fresh thyme
1 tsp minced fresh marjoram
1 tsp minced fresh sage
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground allspice
1 lb chicken livers, trimmed
2 tbsp bourbon
Melt 1 stick butter in a large nonstick skillet over moderately low heat. Cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat.
Purée mixture in a food processor until smooth, then transfer pate to a ramekin (or two ramekins, if you don't have the right size) and smooth top.
Melt remaining 1/2 stick butter in a very small saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth from butter, then spoon enough clarified butter (the clear yellow stuff) over pate to cover its surface, leaving milky solids in bottom of pan.
Chill pate until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more. Serve with a fresh baguette!
Note: If you like liverwurst, you'll love this pate. Dealing with chicken livers isn't as gross as you'd think. And they're really cheap! Once you break the butter seal, it will keep for 1 week. Otherwise, it will keep for 2 weeks.
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