Chicken Liver Pâté

• 1 pound chicken livers, trimmed
• 2 cups milk
• 4 bacon slices
• 2 garlic cloves, coarsely chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped fresh rosemary
• 2 tablespoons butter, melted
• 5 tablespoons bourbon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons butter, softened

1. Rinse livers, and pat dry with paper towels. Place livers in a large bowl, and add 1 cup milk; cover and chill 1 hour. Drain livers, and return to bowl. Add remaining 1 cup milk; cover and chill 1 hour. Drain livers, and pat dry with paper towels.
2. Cook bacon in a large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels, reserving drippings in skillet. Finely chop bacon.
3. Cook livers, in batches, in hot drippings over medium heat 2 minutes on each side or until golden brown and done. Remove livers with a slotted spoon, and drain on paper towels. Discard drippings, and wipe skillet clean.
4. Saute garlic, jalapeno, and next 2 ingredients in melted butter in skillet over medium-high heat 1 to 2 minutes or until fragrant. Stir in bourbon, salt, and pepper; simmer 1 minute. Remove from heat, and cool 10 minutes.
5. Process livers, bacon, and garlic mixture in a food processor 60 to 90 seconds or until smooth. Add softened butter, and process 10 seconds or until blended. Transfer to a bowl; cover and chill 4 hours.
6. Note: Chopped, cooked bacon may be omitted from the pate and used as a topping instead, if desired.

chicken livers, milk, bacon, garlic, pepper, thyme, fresh rosemary, butter, bourbon, kosher salt, freshly ground black pepper, butter

Taken from www.myrecipes.com/recipe/chicken-liver-pate-0 (may not work)