Bourbon Chicken Liver Pâté

This chicken liver pâté recipe from former Gourmet food editor Shelly Wiseman is remarkably simple and comes together in less than 20 minutes. Wiseman’s recipe is fragrant with tons of herbal flavor, thanks to the inclusion of fresh marjoram, thyme, and sage. On top of that, a dash of bourbon provides warm, caramel-like undertones.

This chicken liver pâté can be eaten the day it’s made, but we find it even more flavorful when made one or two days ahead. In fact, it can be prepared up to two weeks in advance. The trick is to make sure the crock you prepare it in is totally sealed with clarified butter. You can also make smaller portions in ramekins, but you may need more butter than what’s called for here to seal the tops.

This pâté recipe is a great way to use up every part of a chicken, and it makes an impressive starter for any dinner party—or just a delicious snack for one or two with a Friday night glass of wine. Add it to your roster of party appetizers, and serve with warm bread or crackers. To take it over the top, sprinkle the pâté with flaky sea salt or a drizzle of floral honey.

Editor’s note: This recipe was originally published in the November 2003 issue of ‘Gourmet’ and first appeared online December 31, 2014.