Chicken Liver Pate With Bourbon, Honey, And Sage

• 4 tablespoons butter
• 3 large shallots, sliced
• 1 pound chicken livers, trimmed
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon allspice
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup loosely packed fresh sage leaves
• 1/4 bourbon
• 1 teaspoon honey, or to taste
• 2 tablespoons melted butter

1. In a large saute pan, heat the butter over medium-high heat until melted. Add the shallots and cook until translucent. Add the livers, sprinkle with salt, allspice, and pepper. Add sage leaves. Cook for about 2-3 minutes, turning livers occasionally. Add bourbon and increase heat to high. Cook until liquid in pan is almost, but not quite, evaporated.
2. Remove liver mixture from heat and place in food processor bowl. Add honey. Pulse until smooth. Pack pate into 2 cup mold or individual ramekins. Pour melted butter over top. Cover and refrigerate for up to three days. Flavor improves as it sits.
3. Serve with crusty bread.

butter, shallots, chicken livers, kosher salt, allspice, freshly ground black pepper, sage, bourbon, honey, butter

Taken from food52.com/recipes/19265-chicken-liver-pate-with-bourbon-honey-and-sage (may not work)