Chicken Liver Pâté
Time for a quick and easy recipe. I talk a lot about the importance of including nutrient-dense organ meats in one's diets, but the bottom line for many is quite simple: they just don't like the flavor -- enter liver pâté. Personally, I really like liver, but I'd actually never made pâté before and I was curious to try. So I came up with this recipe yesterday after picking up some organic chicken livers. It's basically my standard liver and onions recipe, but then I put it in the food processor. Chicken livers are mild compared to beef, and the other ingredients cut some of that livery flavor as well, so this can be a good place to start for anyone who is new to eating offal.
Yield: 4 servings
- 1/2 lb chicken livers
- 1/2 medium onion
- 1 lemon (half for juice and half for garnish)
- 2 tbs preferred fat (ghee/butter/lard/tallow/etc)
- 1 tbs dried oregano
- fresh oregano (optional for garnish)
- salt to taste
- Bring a pot of water to a boil (I salted the water though it may not make a difference).
- Slice onions and add to boiling water.
- Once onion are about halfway cooked, add the livers.
- Cook for 3-5 minutes, until the livers are cooked through but not too firm (overcooked livers are not tasty).
- Strain the liver and onions and move them to a food processor.
- While the liver and onions are still warm, add fat, oregano, juice from half the lemon, and salt.
- Process until smooth (mine still had some little chunks of onion which I really enjoyed).
- You just made pâté.
- Garnish with lemon wedges and oregano.
I served mine on little sweet potato discs, which I made by parboiling thick slices of sweet potato until fork tender, then roasting at 425 for ~8-10 minutes, or until desired level of crispiness. Enjoy!