Chicken Liver Pate

Chicken Liver Pate Recipe - Know The Cause

(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.


Share on facebook
Share on Facebook
Share on reddit
Share on Reddit
Share on email
Share via Email
Share on twitter
Share on Twitter

Leave a Reply