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Chicken Liver Pate

Chicken Liver Pate Recipe - Know The Cause
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(As seen on Phasing in the Holidays)

If you’re not a fan of liver, you belong to a fairly large group! But my theory is that many of us have only been exposed to badly-cooked beef or calves’ liver, which is enough to dissuade anyone from ever voluntarily consuming any type of liver again.

 Properly cooked–that is to say not over-cooked–chicken livers are tender and earthy, and with the indulgent addition of plenty of good butter and the sweet, crunchy bite of shallots, well, I’m just sayin’…worth another try!

1/2 pound organic chicken livers

12 ounces chicken broth, preferably homemade

1/2 onion, cut into quarters

Bay leaf

12 Tablespoons pastured butter, at room temperature (It’s really worth it for the superior flavor!)

1/2 teaspoon fresh thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/3 cup finely minced shallots (or sweet onions)

Optional: fresh chopped chives for garnish

Place chicken liver, broth and bay leave into a small saucepan. Bring broth to a boil over medium high heat, then lower heat to a simmer, cover, and cook just until chicken livers are cooked through, about 12 minutes.

Strain livers from broth and put into a food processor. (Discard broth and bay leaf.) Add butter, thyme, salt and pepper. Process just until smooth.

Remove mixture from processor bowl and place into a medium sized mixing bowl. Add minced shallots and mix thoroughly.

Line a small bowl with plastic wrap and oil wrap with more softened butter or a little grapeseed oil. Press chicken liver mixture into bowl and smooth top. Cover bowl and refrigerate for at least 4 hours.

Remove pate from refrigerator at least a half an hour before serving. Carefully lift plastic wrap from dish and invert onto a serving plate. Garnish with chives if desired. Serve with a Kaufmann 1-friendly cracker and or fresh vegetables.


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