The richness of this silky pâté is balanced by tart green peppercorns. It’s even better made a day ahead, making it a convenient Thanksgiving Day starter. Slideshow:  More Chicken Recipes 

Kay Chun
November 2015

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Credit: © Con Poulos

Recipe Summary

total:
40 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, refrigerate the livers in the milk overnight.

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  • 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.

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