Lynchburg Chicken Liver Pate 1/4 cup butter 1 cup finely chopped onion 1 pound chicken livers 1/2 cup Jack Daniel's Tennessee Whiskey 1 teaspoon thyme 1/2 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup heavy cream 1/4 to 1/2 cup chopped toasted pecans Melt butter in large skillet. Add onion and cook over medium heat until soft, about 5 minutes. Stir in livers, whiskey, thyme, allspice, salt and pepper. Cook about 10 minutes, stirring frequently until livers are no longer pink in the middle and most of liquid has evaporated, about 10 minutes. Place cooked livers and cream in food processor work bowl. Using steel blade process until smooth. Or, place livers in a mixing bowl and chop with two knives and blend in cream with a fork. Pack mixture in a good-looking bowl and sprinkle with pecans. Chill. Serve with crackers. Makes about 2 cups.