Chicken Liver Pâte

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 occaisionally. 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.