Getting the nutritional benefits of organ meat can be challenging. Not everyone loves to eat brains, kidneys, or offal of any kind. But I do find most people can tolerate and maybe even enjoy some pate. You can make this recipe with any type of liver.
Chicken tends to be very mild in its flavour profile and so more people tend to choose it. And guess what? It is truly very easy to make. Just follow this recipe to make your own chicken liver pate.
Chicken Liver Pate
Easy to make, nutrient dense, gluten-free,
Servings: 25 serves
Equipment
- food processor
Ingredients
- 900 g chicken liver any liver will work
- 1 onion
- 6 cloves garlic
- ¾ cup grass-fed butter divided into ¼ cup and ½ cup
- ⅔ cup chicken broth
- ½ cup grass-fed cream
- 1 tsp salt
- 1 tsp dried thyme
- ¼ tsp all spice
Instructions
- Cut and clean livers, I remove the main stringy bits and set them on a paper towel to dry them out a little before cooking.
- Pan fry diced onion and crushed garlic in ¼ cup butter until onion softens and the smell is divine.
- Add livers and cook until browned on the outside. You might need to do in batches depending on the size of your pan.
- Blend the onion, garlic, and liver in a food processor until smooth.
- Add cream, stock, herbs, and spices and remaining ½ cup of butter and blend again until smooth.
- Place in containers (I put it in sealable 250ml containers).
- If you want to make the airtight you can pour melted butter on the surface (when cooled) to seal the pate and prevent any discoloration on the top.
Notes
Either store in the fridge to be consumed within a week or two. Or freeze and defrost in the fridge as required.
Do I need to eat meat?