This pate is delicious, easy to make and freezes well.
I got this recipe originally on line and have adapted it slightly. I love it because its delicous, good for you and you can put it in the freezer. So if you have unexpected guests coming over its the perfect thing to serve.
1kg organic chicken livers
1 tablespoon bourbon ( or more, depending on how boozy you like it)
fresh herbs such as sage or rosemary
half cup of butter
Fry the shallot in 2 tablespoons of butter until translucent. add the chicken livers and cook stirring until browned but still pink inside about 8 minutes. Add the bourbon and cook another minute. add salt and pepper.
Remove from heat and whizz in a food processor until completely creamy.
Clarify the remaining butter by melting it and removing the foamy residue.
Put liver pate in ramekins, top with clarified butter and fresh herbs. cover and refrigerate at least 1 hour before serving.
Makes about 4 ramekins.