Creamy Gourmet Chicken Liver Food

BOURBON CHICKEN LIVER PâTé

Steps:

• Melt 1 stick butter in a 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 cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
• Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
• Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

CREAMY GOURMET CHICKEN LIVER

Steps:

• Cook livers in half of butter until browned on all sides; remove from skillet.
• Add remaining butter to skillet; cook onion, mushrooms, and green pepper for 5 minutes.
• Blend in flour, salt, and pepper.
• Add broth, stirring until thick and smooth.
• Add bay leaf, cloves, and chicken livers; cover and simmer for 15 minutes; remove bay leaf and cloves.
• Serve with rice or noodles.

CHICKEN LIVER PâTé

Steps:

• Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
• In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
• Serve pâté with crackers or toasts.