Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe

Directions

Pat livers dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet until smoking. Cook half of the livers, turning, until browned on both sides and pink in the middle, about 4 minutes. Transfer livers to the bowl of a food processor. Add 1 more tablespoon oil, heat until smoking and repeat with remaining livers.