Pate - Bourbon Chicken Liver Pate

• 1 stick unsalted butter
• 1 cup finely chopped onion
• 1 large clove garlic, minced
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 1/4 teaspoon sage
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon allspice
• 1 pound chicken livers, trimmed
• 2 tablespoons bourbon
• baguette slices
• orange rind

1. Melt butter in large nonstick skillet over moderately low heat, then cook onion and garlic, stirring until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are
2. cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat.
3. Puree mixture in food processor until smooth, then transfer to crock/ramekin and smooth top. Chill about 30 minutes. Cover with plastic wrap pressing wrap onto top of pate. May be refrigerated up to 2 weeks.
4. Serve with toasted baguette slices and orange marmalade.

butter, onion, clove garlic, thyme, marjoram, sage, salt, pepper, allspice, chicken livers, bourbon, baguette slices, orange rind

Taken from www.epicurious.com/recipes/member/views/pate-bourbon-chicken-liver-pate-52863591 (may not work)