Chicken Liver Paté
April 14, 2022 • 0 comments
Liver is one of the most nutrient-dense and affordable products that you can eat. Packed with copper, choline, protein, and essential vitamins, this chicken liver paté recipe is quick and easy. Divide the paté in glass bowls or small ramekins to freeze what you're not using that week, and you'll always have a nutritious snack on hand.
- Prep Time:
- Cook Time:
- Servings: 12-18
Ingredients
- (3 tbsp.) Butter
- (1 lb.) Chicken Liver
- (1/2 pound) Mushrooms (washed, dried, and chopped)
- (1/2 cup, chopped) Onion
- (2/3 cup) Bone Broth
- (1 clove) Garlic, mashed
- (1/2 tsp.) Dry mustard
- (1/2 tsp.) Dried Italian Seasoning (rosemary, oregano, or a combination)
- (1 tbsp.) Lemon Juice
- (1/2 stick) Butter, softened
- Sea salt, to taste
Directions
- Over medium heat, melt the 3 tbsp. of butter in a large skillet and cook the chicken liver, onion, and mushrooms until the livers are just browned, stirring occasionally.
- Add the broth, lemon juice, garlic, dry mustard, and dried seasoning. Bring it to a boil and cook, uncovered, until the liquid is just evaporated.
- Allow to cool, about 5-10 minutes.
- Process, with the softened butter, in a food processor, a blender (like a Vitamix), or with a hand blender. Process until smooth. Season to taste with salt and pepper.
- Place in a crock, mold, or small glass bowl. You can freeze whatever you won't eat that week.
- To eat, serve with crusty bread or crackers.
*Adapted slightly from the Nourishing Traditions cookbook by Sally Fallon Morell.
