Liver is one of the most nutrient dense foods out there! Full of B-vitamins, minerals, and protein, it’s a superstar food to include on a weekly basis. If you naturally love liver, I’m jealous! Pate and hiding it in meatloaves or other dishes is the only way I find it palatable. Most of the time, I’ll even buy the pate because I’d rather not prepare it myself. Or, at least that used to be the case. Enter this recipe. For whatever reason, I have no problem cooking up this pate and eating it straight away. It was even delicious warm. I know, I wasn’t expecting that either. I hope you love it as much as I do!
Chicken Liver Pate
1 pound chicken livers, preferably pasture raised
1 shallot, minced
1/2 cup butter, divided
1/2 cup red wine
4 cloves roasted garlic*
1 teaspoon dijon mustard
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon lemon juice
sea salt
Method
1. Melt 2 tablespoons butter in medium-sized skillet over medium heat. Add chicken livers and shallot and cook until browned.
2. Add red wine, roasted garlic, dijon, thyme & rosemary to the skillet and cook until most of the liquid is gone. Add lemon juice.
3. Transfer liver mixture and butter to a food processor and process until smooth. Add sea salt to taste.
4. Store in airtight container in refrigerator for up to one week. I usually freeze half the mixture in smaller mason jars.
Serve with almond flour or flaxseed crackers, apple slices, salami & raw cheese. Also delicious heated in pan with steamed or roasted vegetables.
*Roasted garlic: Preheat oven to 400 degrees F. Take a full head of garlic and chop about a 1/2-inch off from the top. Drizzle exposed cloves with olive oil and wrap the head of garlic in tin foil. Roast for 30-40 minutes.
