Chicken Liver Pate: Easy and Organic Super-food
You may already know about the modern re-discovery of organs as super-foods. Many humans throughout history have prized organ meats, and known that without them their communities would suffer from a variety of deficiencies. If you aren't accustomed to the flavors of organ meats, chicken liver pate is a great way to start including organic meats in your diet!
Equipment
- 1 nontoxic wooden cutting board
- 1 knife
- 1 stainless steal or cast iron skillet
- 1 wooden spoon or other non-plastic cooking utensil
- 1 high quality blender
- 1 metal mesh sieve
- 1 large ceramic, glass or metal bowl
- 1 silicone spatula
- 1 glass storage container with lid
- 1 small glass or ceramic bowl
Ingredients
- 1/2 lb pasture raised, organic, soy free chicken livers, cleaned
- 1 medium organic onion, chopped
- 1 organic clove garlic, minced
- 3 sprigs fresh organic thyme, leaves removed from stem
- 6 fresh organic sage leaves, chopped
- 1 stick organic pasture raised butter, at room temperature (or 1/2 cup raw homemade butter!)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh organic ground black pepper
- 1/8 teaspoon organic ground cinnamon
- 1 splash organic rum *optional
Instructions
- Add chopped sage leaves, thyme leaves, salt, pepper, and cinnamon to a small bowl
- Add 1/2 stick (1/4 cup) of butter to skillet and preheat to medium-low
- Once butter is beginning to bubble, add chopped onions and sauté until turning translucent softened
- Add minced garlic and stir until fragrant
- Add chicken livers to pan, spacing out so they cook evenly
- Flip chicken livers once brown on first side, and brown on the opposite side
- Continue to cook, stirring and chopping up liver into smaller pieces with stirring utensil. Cook until brown all the way through
- Add spice and herb mixture to skillet and stir until fragrant
- Pour splash of rum (if using) into skillet and quickly light on fire, allowing alcohol to burn off
- Remove from heat and pour liver mixture into a bowl. Allow to cool to room temperature
- Once room temperature, add ingredients to blender along with the rest of the stick (1/4 cup) of room temperature butter. Blend until smooth.
- Transfer blended liver mixture from blender to metal mesh sieve placed over bowl
- Press through metal mesh sieve with silicone spatula, by spreading around and firmly pressing.
- Add the pressed, smooth liver pate that made it through the mesh to glass storage container
- Cover and place in refrigerator to cool for at least 2 hours
- Serve on crackers, toast, or any way you like - enjoy!