Chicken Liver Pâté
Quality liver is a nutrition powerhouse and should be incorporated into any health-promoting diet. It is rich in valuable nutrients such as vitamins A, D, E, K, B6, B12, and folate, along with minerals such as copper, magnesium, phosphorus, manganese and iron. Some people object to consuming liver because one of the functions of the liver is to neutralize toxins, but it is important to note that the liver does not store these toxins. It is imperative to source liver from quality animals exclusively grass-fed and pasture-raised. This nutrient-dense chicken liver pâté is a lovely way to incorporate organ meats into your diet.
INGREDIENTS
2 cups plus 2 tablespoons butter or ghee
2 cloves garlic
2 pounds pasture raised chicken livers
4 ounces bacon
2 rosemary sprigs
1 sage sprig
1 onion, diced
2 tablespoons cognac
INSTRUCTIONS
Melt 2 tablespoons of butter in a large sauté pan over medium high heat. Add the onion and garlic and sauté for 2 minutes. Add chicken livers, bacon, rosemary, and sage. Season with salt and pepper. Reduce the heat to low and sauté gently for 25 to 30 minutes, or until the chicken livers are cooked and the onion is soft.
Add the cognac and increase the heat to medium-high. Cook until the cognac is reduced by about half. Remove from the heat in allow to cool to room temperature.
Once cool, remove the sage and rosemary sprigs. Transfer the ingredients to the food processor and add the remaining butter. Process until smooth. Taste and adjust the salt and pepper, if necessary. Strain through a fine mesh sieve into a bowl. Cover and store in the refrigerator. I like pressing fresh sage onto the surface of the chilled pâté and melting additional ghee or butter to seal them. It makes for a lovely presentation.
Serves 10 to 12.
I sometimes double or triple this recipe into and freeze in portions for later.
This pâté is delicious served on fresh bread. I serve it on my Artisan bread from Restorative Traditions.
