Chicken Liver Pate Recipe

Chicken Liver Pate Recipe

Get your backyard party on with this chicken liver pate recipe that is packed full of vitamins, minerals and proteins. And guess what? It’s delicious too!

Chicken livers are high in vitamins A, D, E, K, B12, folic acid and minerals such as copper and iron. These nutrients provide the body with some of the tools it needs to eliminate toxins.

It is important to remember that grass-fed animals contain even higher levels of these important vitamins and minerals.

Try this week’s Health Challenge! Eat Organic Heart or Liver

This recipe will make 6 Servings.

  • 700g chicken livers
  • 2 medium onions, sliced
  • 1 organic apple, peeled, cored and chopped
  • About 6-8 tablespoons of water
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • Generous grating fresh nutmeg (I used half a nut)
  • ½ cup full fat canned coconut milk
  • ½ cup coconut oil
  1. Place a heavy bottomed skillet (cast iron preferred) with one or two tablespoons of coconut oil to heat over medium high heat.
  2. When the pan is hot enough, add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. Add a few tablespoons of water as necessary when the onions start attaching to the pan a little too much.
  3. While the onions are cooking, rinse the chicken livers under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.
  4. When the onions have taken a nice golden coloration, add the salt pepper, nutmeg and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a little bit of water as necessary if you find the mixture attaches too much.
  5. Add the chicken liver (just make sure that the liquid is completely evaporated before you add the liver). Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Kill the heat, cover and let stand for about 5 minutes.
  6. Transfer the mixture to the bowl of your food processor and give that a few spins on pulse, just to break everything down. Start the motor again and this time, while the blade is turning, drizzle in the melted coconut oil, followed by the coconut milk.
  7. Let that spin for an extra 30 seconds, then strain the mixture through a fine mesh sieve. You might want to help it through by swirling it around with a ladle (while this step is entirely optional, it is what will make your pâté extra creamy and velvety smooth, so I think it’s really worth it.
  8. Pour the mixture into 6 individual half cup ramekins (or small mason jars) and place in the refrigerator to set for at least 4-6 hours.
  9. Cover loosely with a plastic wrap if keeping for an extended period of time, to prevent the top from drying out.
  10. This pâté will keep for about 3-4 days in the refrigerator and it also freezes very well. Just take it out of the fridge the night before and it’ll be thawed and ready by morning.

Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!

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