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Bourbony Chicken Liver Pâté

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"Those who like chicken liver will find this mild, buttery, caramel-hued, bourbon-kissed spread nothing short of ravishing. If you can, wait three days before eating this to bring the flavors to their collective best. Once out of cold storage, let it sit at room temperature about 30 minutes to lose some of its frigidity. Serve with grilled or buttery toasted crostini and hot-pepper jelly."

List of Ingredients

â—¦ 1 pound chicken livers
â—¦ 2 cups whole milk
â—¦ ˝ cup bourbon
â—¦ ˝ cup unsalted butter, cold
â—¦ 2 tablespoons minced shallots
â—¦ 1 ˝ teaspoons minced fresh thyme
â—¦ 2 to 3 tablespoons heavy cream
â—¦ 2 tablespoons aged sherry vinegar
â—¦ ˝ teaspoon salt
â—¦ Ľ teaspoon ground black pepper
â—¦ â…› teaspoon ground allspice


Recipe

In a colander, rinse the livers to remove any bits of residue, and use kitchen shears or a knife to remove any excess fat or tissue. With a fork, prick holes in the livers (to allow for better absorption of flavors.)

Add the prepared livers and milk to a medium bowl (adding a little more milk if necessary to ensure the livers are nearly submerged). Cover and refrigerate for at least 1 hour, or overnight (to produce a creamier, mellower flavor). Drain the livers and discard the milk. Pat the livers dry with paper towels.

In a small saucepan over medium heat, bring â…“ cup of the bourbon to a boil. (Watch carefully, holding a tight-fitting lid; if the bourbon ignites, quickly cover the saucepan to tamp out the flame before removing the lid.) Cook until the liquid is reduced by half (you should have about 3 tablespoons), 3 to 4 minutes.

In a large skillet over medium heat, melt Ľ cup of the butter. (Keep the remaining butter cold until later use.) Add the shallots and sauté until tender and translucent, 3 to 4 minutes. Add the thyme and livers and cook, stirring occasionally to let the livers mingle with the other ingredients, until the livers are lightly browned and just-cooked on the inside (light pink but not raw, and not brown from overcooking), 5 to 7 minutes. Remove the mixture from the heat and let it cool slightly.

In the bowl of a food processor, combine the liver mixture with 2 tablespoons of the cream and gradually add the remaining Ľ cup butter, cut into small cubes. Once evenly puréed, blend in the remaining bourbon, the sherry vinegar, Ľ teaspoon of the salt, the pepper, and the allspice. Add the remaining 1 tablespoon cream and the remaining salt, if desired, and adjust the seasonings. Purée until it reaches the desired consistency. (If desired, press the liver mixture through a fine-mesh sieve into a medium bowl for the ultimate smoothness.) Carefully pour or spoon the pâté into a 2- to 3-cup glass jar with a tight-fitting lid. Cover tightly and chill at least 24 hours, but preferably 2 days (the flavors will be good) to 3 days (it will be divine), before serving.

Serves 10 to 12
(Makes about 2 cups)






❧ Cooking Notes:

• Aged sherry vinegar gives this a rich and nutty flavor with only a touch of sweetness. A tablespoon of red wine vinegar plus a tablespoon of white wine vinegar is a fine substitute.

• Leftovers can be kept in a an airtight jar or container and refrigerated for about a week. To extend its life another week or so, add a thin coating of melted clarified butter on top, with a decorative sprig or two of thyme, to further seal in freshness once the lid is popped.