I am trying to incorporate more organ meat into my diet. This organic chicken liver pate is super easy to make and quite tasty. My 7 year old has no idea what he is eating but loves this on gluten-free bread lightly toasted. Also great on crackers. Chicken livers are surprisingly difficult to find at the grocery store…I have found them at old fashioned butcher shops & at Whole Foods.
Ingredients:
- 1 lb organic chicken livers, trimmed of fat, etc
- 1 small yellow onion thinly sliced
- 2 small garlic cloves, peeled & smashed
- 2 bay leaves
- ½ tsp dried organic thyme
- Salt
- 1 c. water
- 3 sticks salted butter (preferable grass fed) softened to room temperature
- 4 tsp whisky (optional)
- Fresh ground black pepper
- Good gluten-free bread for toasting
Directions:
In a medium saucepan, combine chicken livers, onion, garlic, bay leaves thyme and 1 tsp of salt with water.
Bring to a boil and turn down heat to simmer. Cover.
Cook until livers are barely pink inside, stirring occasionally. This takes about 3-5 minutes.
Remove from heat & let stand covered for 5 minutes.
Discard bay leaves.
Using a slotted spoon, move liver, onion and garlic to a blender or food processor. Pulse until coarsely pureed.
Add butter 2 T at a time until mixed.
Add whiskey (if using this) and salt & pepper. Blend until smooth.
Spoon your pate into a few ramekins. Cover & refrigerate until firm.
Serve chilled.
*Pate can be covered with a thin layer of melted butter, wrapped in plastic. Refrigerated for up to 1 week or frozen for up to 2 months.