Ingredients
1 stick unsalted butter
1 cup finely chopped onion
1 large clove garlic, minced
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon sage
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
baguette slices
orange rind
Preparation
Melt butter in large nonstick skillet over moderately low heat, then 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.
Puree mixture in food processor until smooth, then transfer to crock/ramekin and smooth top. Chill about 30 minutes. Cover with plastic wrap pressing wrap onto top of pate. May be refrigerated up to 2 weeks.
Serve with toasted baguette slices and orange marmalade.
