Butter imparts a velvety texture to this pate, which is made in a matter of minutes.
1/2 pound chicken livers
4 tablespoons (1/2 stick) unsalted butter
3 scallions, white parts and 3 inches of green tops, sliced
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
Pinch ground allspice
1/2 pound chicken livers
1 tablespoon bourbon
Salt and freshly ground black pepper to taste
Crackers or toast points for serving
1. Rinse chicken livers in a sieve, and trim them of all fat. Cut livers into 3/4-inch pieces, and drain on paper towels.
2. Melt butter in a large skillet over medium-high heat. Add scallions and garlic, and cook, stirring frequently, for 2 minutes. Add parsley, thyme, sage, and allspice, and cook for an additional 1 minute, or until scallions are translucent.
3. Add livers, and cook, stirring frequently, for 4 to 6 minutes, or until livers are just slightly pink in the center. Sprinkle with bourbon. Puree in a food processor fitted with the steel blade or in a blender. Season to taste with salt and pepper.
4. Line a small mixing bowl with plastic wrap, and scrape mixture into the bowl. Chill pâté for at least 11/2 hours, or until cold. To serve, unmold onto a platter.
Note: The pâté can be made up to 2 days in advance and refrigerated, tightly covered.