Ready in 1h
Rich, buttery pate that appeals even to those who don't really LIKE chicken liver!
"This recipe is easy and delicious. My husband doesn't really even like chicken liver, but he couldn't stop eating the pate!"
Melt 4 tablespoons butter in a skillet. Add chicken livers, minced onion, garlic, bay leaf, salt and cloves. Cook over medium heat until chicken liver is beige on the outside and light pink on the inside. DO NOT OVERCOOK!
Let cool and remove bay leaf. Strain liquid out using a colander. Place liver, onion, garlic mixture in a food processor and blend. Add remaining butter pat-by-pat and continue blending until very smooth. Add Bourbon (no substitutions!) and blend. Add curry, white pepper and heavy cream. Process briefly until well mixed and smooth. Pour into a terrine.
You can decorate the top with a few sage leaves and juniper berries if desired.
Refrigerate for 2 or 3 days - then enjoy with your favorite cracker or good french bread and cornichons!