- 1 1/2 sticks (3/4 cup) unsalted butter, divided
- 1 cup finely chopped onion
- 1 large garlic clove, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
- 1 teaspoon minced fresh sage or 1/4 teaspoon dried
- Sea salt to taste
- Black pepper to taste
- 1/8 teaspoon ground allspice
- 1 lb chicken livers, organic
- 2 tablespoons bourbon
- Sprig of fresh thyme, marjoram, or sage for garnish
- Special equipment: A 2 1/2 cup crock or terrine or several small ramekins
- Melt 1 stick of butter in a large nonstick skillet over moderately low heat, and then cook onion and garlic, stirring, until softened, about 5 minutes.
- Add herbs, salt, pepper, all spice and livers, and cook, stirring until livers are cooked outside but still pink when cut open, about 8 minutes.
- Stir bourbon and remove from heat. Puree mixture in a food processor until smooth; then transfer pate to crock and smooth the top.
- Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat; then remove the pan from the heat and let butter stand 3 minutes.
- If using herb garnish, put a sprig on top of the pate. Skim froth from butter, then spoon enough clarified butter over the pate to cover its surface, leaving milky solids in the bottom of the pan.
- Chill pate until butter is firm, about 30 minutes; then cover with plastic wrap and chill at least 2 hours more.
Makes 8-10 servings
Fat: 16 grams
Protein: 8 grams
Carbs: 1.5 grams