Chicken Liver Pate [Recipe]

In my previous post, I shared all the wonderful benefits of eating liver. In truth, my overwhelming love of liver resides mostly in how abundantly this food has changed my life - not because of how much I enjoy eating it. The flavor is, well, acquired (at best), and I've struggled to find ways to include it that taste truly delicious. My clients have too. In fact, it's probably the most common question I get - how do I cook liver?

If this thought is familiar for you, then this post (and recipe) are for you.

Nourishment Made Easy

My favorite way to enjoy liver is at a fine-dining restaurant with friends and an incredible glass of red wine. But, this isn't always feasible for getting in my monthly dose of liver - since becoming a mom to three little ones and moving to the country.

So I've mastered a pate recipe that has converted even the most sensitive palates to being "liver-lovers." And, I must admit, there is something deeply nourishing about being able to prepare, enjoy and share this nutritious food with my friends and family. Smear a generous scoop on your favorite bread, cracker, apple slice or carrot stick. It's subtle, versatile and full of important nutrients for women.

Because trying anything new - especially in the kitchen - can be daunting, I've included a recipe breakdown with photos to remove any mystery from re-creating this recipe. This pate was adapted from Wellness Mamas Healthy French Pate recipe (her site is one of my favorites for learning innovative nutrient dense cooking).

The best part about this recipe is that it is super simple, and fairly foolproof. It is my hope that this post will act a good friend in your kitchen, helping you each step of the way.

Enjoy!

Chicken Liver Pate

Ingredients

  • 1/2 pound Chicken Livers (organic, local and from pastured hens)
  • 2 Cups Raw Milk, Organic Milk or Coconut Milk
  • 6 Tbsp Coconut Oil or Grass-Fed Butter (Both ways are delicious)
  • 1 Medium Onion, peeled and roughly chopped (I like red onion)
  • 2 Cloves Garlic, smashed and roughly chopped
  • 1 tsp dried Thyme Leaf
  • 1 tsp Sea Salt
  • 1/2 tsp Black or White Pepper
  • 3 Tbsp Scotch
  • 1/4 cup dried Figs (optional)
  • 2 Tbsp Heavy Cream (preferably raw, can also use coconut cream)

Method

 Raw Livers - drained, rinsed and cleaned.

Raw Livers - drained, rinsed and cleaned.

  1. Drain and rinse the livers. Using a kitchen knife, cut away any of the white/yellow connective tissue and anything else that isn't the smooth red-brown liver color.
  2. Place the livers in a bowl and cover with milk. Cover the bowl and refrigerate overnight. This will mellow the final flavor of the pate.
 Livers Soaking in Raw Milk

Livers Soaking in Raw Milk

Next Day:

 Livers cooking with onions, garlic, herbs and scotch.

Livers cooking with onions, garlic, herbs and scotch.

  1. Drain and rinse livers from the milk-bath.
  2. Melt 3 Tbsp of coconut oil or butter in a large skillet.
  3. Add onions and garlic, saute until translucent (about 4 minutes)
  4. Add the livers (don't crowd the pan, like I did in this photo). Sprinkle with salt, pepper and thyme. If using dried figs, add them now.
  5. Brown the livers, turning once, for about ten minutes - they should be cooked on the outside and light pink on the inside.
  6. Add the scotch and cook for another 3 minutes.
  7. Remove from heat and let cool for 5-10 minutes.
  8. Put all the contents of the pan into a high-speed blender or food processor and blend until smooth. Add the remaining coconut oil or butter to the warm puree, and the cream.
  9. Take a quick taste and season with more salt + pepper as you like.
  10. Pour into a flat container or a few small mason jars.
  11. Optional: apply a fat-seal on your pate (see below). Melt 1/2 cup of grass fed butter or coconut oil, and gently pour over the top of your pate, to form a seal. This is a nice way to keep the pate fresh in the fridge, adds even more nutrients and amplifies the flavor. You can sprinkle fresh or dried herb leaves into the melted butter before it cools for a beautiful effect.
  12. Cover your container(s) tightly and refrigerate overnight. Will keep in fridge for a week if sealed in butter/oil, consume within 3-4 days once broken. Smaller containers freeze great. Simply remove from freezer a few hours before you want to serve, or let sit in fridge overnight. Eat within 1-2 days after thawed.
  13. Enjoy!!
 Raw Butter Seal with fresh herb leaves suspended.

Raw Butter Seal with fresh herb leaves suspended.