Chicken Liver Pate is a rich, luxurious, nutrient dense food. It is loaded with vitamins and minerals including preformed vitamin A (retinol), B vitamins, vitamin K, vitamin C, iron and various other minerals.
My recipe is inspired by Sally Fallon’s recipe in the book Nourishing Traditions. You may try different herbs and spices that tickle your fancy. I used coconut oil to make mine dairy free but traditionally the recipe would use butter or ghee.
Recipe: Chicken Liver Pate
400g approx of chicken liver
2 Tablespoons of coconut oil, butter or ghee
1 large onion finely chopped
2 cloves of garlic finely chopped
1 tablespoon of apple cider vinegar or white wine
A bunch of chives
1/2 teaspoon of rosemary
1/2 teaspoon of mustard (I use Eden foods paste.)
I have also experimented with adding fresh basil, coriander and parsley
Heat 1 tablespoon of coconut oil, butter or ghee in a pan, add onions and cook until they begin to soften. Add the livers, garlic, chives, rosemary and cook for around 10 minutes.
Deglaze with vinegar or wine, add any additional herbs and mustard and cook until additional liquid has gone.
Season with sea salt and add an additional tablespoon of coconut oil, butter or ghee. Allow to cool slightly.
Process in a food processor or if you do not have one like me use a stab mixer. Blend until smooth. Place in a crock pot or chosen mold and chill well for a few hours or overnight.