Chicken Liver Pate

This silky-smooth chicken liver pâté is inexpensive and easy to make. The chicken livers are briefly simmered in water with aromatics before they are blended with butter in a food processor. Read my post about safety of consuming liver and its benefits.

Chicken Liver Pate

• Courseappetizer, Side

Prep Time

5minutes

Cook Time

11minutes

Prep Time 5minutes

Cook Time 11minutes

Ingredients

• 1lb chicken liverpasture raised and organic
• 1 onionsliced or chopped
• 2cloves garlicfresh, peeled and minced
• 1/4tsp sea saltto taste
• 1/2tsp peppercorn
• 1/2tsp ground pepper
• 1 bay leaf
• 3-4sprigs fresh thymeor 3/4 tsp dried thyme
• 1/2cup pure clean water
• 1/3cup cognacor Scotch Wiskey
• 1cup butterorganic
• 1/2cup gheeorganic

Instructions

1. Spend some time cutting out the gallbladder from the liver. Gallbladder will leave the liver pate tasting foul.
2. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, peppercorns and salt.
3. Add pure clean water and bring to a simmer.
4. Cover and reduce the heat to low and cook, stirring occasionally until the livers are barely pink inside, about 3 minutes. Remove from heat.
5. Discard the bay leaf.
6. Transfer the livers, onion and garlic to a food processor. Process until coarsely pureed.
7. With the machine running on low setting (if applicable), add the butter, small amounts at a time until blended smoothly.
8. Add the Cognac, season with salt and ground pepper and blend until smooth.
9. Pour into the prepared glass or pottery dish. Optional: Line a glass or safe pottery serving dish with parchment paper. This step makes removing the molded liver pate easier later.
10. Once it’s cool enough to touch, pour melted ghee on top of the liver pate to prevent it from oxidation.
11. Place a tight lid on to prevent further oxidation. It will keep the color of the pate to pink.

Recipe Notes

Adopted from Jacques Pepin and Pingylicious.

Read my post "Is Liver Safe to Consume?" to read about the benefits of liver pate, if it is safe to consume it since it is a detoxing organ and sources of safe and nutritious liver.

If you prefer to avoid the alcohol, it's best to avoid adding alcohol. According to this site, you have to cook something for a good 3 hours to eradicate all traces of alcohol. ...didn't know that!

Let me know how your liver pâté turns out.

Also would love to hear if you have a recipe that works for you.

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