Chicken Liver Pâté

A snack of nutrient dense renown

Ingredients

• 1 lb pasture raised chicken livers

• Butter or ghee

• A medium onion, diced

• Fresh or dried thyme

• 1 cup chicken broth

• About 1/2 cup raw cream (amount may vary based on how thick your cream is)

• Good salt

How To

1. Heat a cast iron skillet over a medium high flame. Add your butter or ghee, a generous plop, and let it heat up.

2. Add your chicken livers to the skillet, leaving a bit of space between them. You may have to cook them in a couple batches depending on the size of your skillet. Cook for a few minutes on each side, then remove and let cool on a cutting board.

3. Add the diced onion and thyme, and cook until the onion is translucent. Remove and let cool.

4. At this point, your skillet will probably have all sorts of stuff stuck to it; deglaze it by pouring in the chicken broth and gently scraping the bottom of the pan with a wooden spoon or spatula. Remove this broth mixture and let it cool in a little bowl.

5. Once the livers are cool enough to handle, roughly chop them up and put them in the blender with all of the other ingredients. You can be conservative with the cream at this point and add more as you feel you need it.

6. Blend everything up until smooth and spreadable. If it’s not wanting to blend, keep adding more cream.

7. Empty the blender into a glass container (or split between several). If you would like to seal your pâté so it lasts longer, melt some animal fat like ghee and pour it over the top to make a good fat cap. Refrigerate or freeze.

8. Pâté is delightful when served with sourdough toast or crackers.

Notes

This whole process takes about 30 minutes.

Chicken livers are an excellent source of fat soluble vitamins, protein, fat, and minerals, but don’t taste quite as strong as beef liver. If sourced well, the butter, cream, and broth contribute their own lusciously dense nutrient benefits.

Pâté makes a great lunch, snack, or party food. Enjoy!