BRANDY (COGNAC OR BOURBON) CHICKEN LIVER PATE

We all loved this. We had it with drinks before we went to dinner, & nobody wanted to leave!  Though this pâté can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead.

1 1/2 sticks (3/4 cup) unsalted butter

1 cup finely chopped onion

1 large garlic clove, minced

1 teaspoon minced fresh thyme/marjoram/sage/pate seasoning

3/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

1 lb chicken livers, trimmed

2 tablespoons bourbon

Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion & garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, & livers & cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon & remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock & smooth top. Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat & 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 & chill at least 2 hours more.