Chicken Liver Pâté
  • 1 lb. cleaned chicken livers
  • 2 C milk
  • 3 shallots chopped
  • 1 yellow onion chopped
  • 6 T butter (4 T of the butter should be diced and kept chilled)
  • 1/4 C water
  • 2 T bourbon

Place chicken livers and milk in large bowl and into fridge for about 2 hours.  Melt 2 T butter in large enamel-coated cast iron pan at medium heat.  Add shallot, onion, salt & pepper, cook until translucent.  Bring pan to medium high heat; add chicken livers, discard milk.  Once livers are browning, add 1 T bourbon.  Stir pan, making sure to scrape bottom.  Add water, bring to simmer.  Cook until livers are barely pink inside.  Remove from heat, allow livers to cool.  Blend liver mixture while adding the remaining diced and chilled butter a few cubes at a time, along with a splash of bourbon (optional) and salt and pepper to taste.