Spread the Love: The Ultimate Chicken Liver Pâté

staples

Mar 11

If you're looking to elevate your appetizer game or add an extra layer of richness to your snacks, this Chicken Liver Pâté recipe is your golden ticket. Pâté, a French delicacy, may seem intimidating, but with the right ingredients and a little love, you can create a smooth, velvety spread that'll impress even the most discerning palates. Plus, when made with pasture-raised chicken liver, it offers a nutritional punch that's as good for your taste buds as it is for your health.

Benefits of Chicken Liver from a Functional Medicine Perspective:

From a functional medicine perspective, chicken liver is a powerhouse of nutrients. It's an excellent source of essential vitamins and minerals, including vitamin A, vitamin B12, iron, and zinc. These nutrients play vital roles in various bodily functions, such as immune support, energy production, and maintaining healthy skin and vision. Moreover, chicken liver contains high-quality protein, making it a great addition to your diet if you're aiming to build and repair tissues.

Now, let's dive into the recipe and savor the taste and health benefits of this homemade Chicken Liver Pâté.

Ingredients

1/2 lb. chicken liver, from pasture-raised chickens
2 tablespoons ghee
1 medium shallot, diced
2 cloves garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground nutmeg
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth or filtered water
2 tablespoons coconut cream (or raw heavy cream if not omitting dairy)
For butter seal on top:
2 tablespoon ghee or more if wider dishes (to form layer to cover)

Method

Prepare the Livers: Begin by trimming any white connective tissue from the chicken livers.
Sauté Aromatics: In a skillet over medium heat, melt 1 tablespoon of ghee. Add the minced garlic and chopped shallots, and sauté for about 1 minute until fragrant.
Cook the Livers: Add the chicken livers, dried thyme leaves, nutmeg, bay leaf, sea salt, black pepper, and water or chicken broth to the skillet.
Turn up the heat to bring it to a simmer. Once simmering, reduce the heat to low, cover the skillet with a lid, and let it simmer for 4-8 minutes. Stir occasionally until the livers are lightly browned on the outside and just barely pink inside.
Rest and Drain: Turn off the heat and leave the livers covered in the pan for 5 minutes. Afterward, drain any excess liquid from the pan and remove the bay leaf.
Blend to Smoothness: Transfer the cooked liver mixture to a blender or food processor. Begin blending and gradually add the coconut cream and the remaining ghee. Blend until you achieve a smooth and creamy consistency. Feel free to add more cream to reach your desired creaminess. Season with extra sea salt and black pepper to taste and blend again.
Transfer to Ramekins: Spoon the pâté mixture into ramekins. To prevent air exposure, cover the pâté's surface tightly with plastic wrap (ensure the plastic touches the top of the pâté). Secure the plastic wrap around the ramekins with rubber bands to create an airtight seal.
For butter seal:
To enhance its freshness for an extended period (approximately 5 days) before consumption, consider employing a protective clarified butter seal. Follow these steps:
1. Heat 2-3 tablespoons of ghee in a small skillet until fully melted, and then remove it from the heat source.
2. Carefully pour the liquefied butter over the chilled pâté in the ramekins, gently swirling it if necessary to create an even, protective coating. Adjust the amount of butter if your dish is wider (typically, 2-3 tablespoons should suffice).
3. Transfer the ramekins to the refrigerator for future use or, if preferred, place them in the freezer for later enjoyment. Refrigerate the pâté for 4-6 hours or overnight to allow it to firm up.