- 1 pound chicken livers, well trimmed
- 2 cups whole milk
- 3 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- Small sage leaves
- 2 garlic cloves, thinly sliced
- Kosher salt
- 2 tablespoons bourbon
- 3 tablespoons fresh lemon juice
- 2 sticks unsalted butter, at room temperature
- 2 tablespoons chopped brined green peppercorns, plus 1 tablespoon brine from
- Rye crackers, for serving
How to make this recipe
In a bowl, refrigerate the livers in the milk overnight.
Drain and rinse the livers; pat dry. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and 5 sage leaves and cook over moderate heat until deep golden, about 8 minutes. Stir in the garlic and cook for 1 minute. Scrape the mixture into a food processor.
In the same skillet, heat the remaining 1 tablespoon of oil. Season the livers with salt and pepper and cook over moderately high heat, turning once, until golden, 2 minutes. Add the bourbon; cook until almost evaporated and the livers are barely pink inside, 1 minute.
Add the livers to the food processor and add the lemon juice; pulse to finely chop. With the machine on, add the butter, 1 tablespoon at a time, until the pâté is very smooth. Stir in the green peppercorns and brine. Season with salt and pepper.
Transfer the pâté to 2 bowls. Cover and refrigerate until chilled. Garnish with sage and serve with rye crackers.