Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe

Name: Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe
Total time: 300 min
Yield: 12
Ingredients: 2 pounds chicken livers, trimmed of sinew and fat; Kosher salt and freshly ground black pepper; 4 tablespoons vegetable oil; 2 shallots, minced; 1/2 teaspoon minced fresh thyme leaves; 2 ounces bourbon or American whiskey; 2 ounces apple cider; 1 1/2 sticks (12 tablespoons) unsalted butter; 1/2 envelope unflavored gelatin; 1 cup unsweetened cranberry juice (see note); 2 tablespoons sugar

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This Chicken Liver Pâté with Bourbon and Cranberry Gelée recipe creates a rich and flavorful dish. The chicken livers are sautéed with shallots and thyme, then blended with butter and bourbon for a smooth and creamy pâté. The tangy cranberry gelée adds a sweet and tart contrast to the dish.

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Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe

Ingredients

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Nutrition Facts

Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts