Chicken livers. They’re not everyone’s cup of tea. Offal meat more broadly is one of those ‘love or hate’ ingredients. A little like olives and anchovies. Of course I wouldn’t be writing this post if I wasn’t particularly fond of chicken livers. I am; especially when they come in the form of a homemade pate with plenty of butter. Chicken livers are high in protein, folate, iron and vitamins A and B and are highly prized by paleo fans. When it comes to quality I only buy organic livers to get the best nutrients from healthy chickens.
Chicken liver pate can be a hassle to prepare. Most recipes call for ‘flaming’ the livers with alcohol, pushing the puréed livers through a sieve before chilling and even clarifying the top with a layer of butter. But, after trying many recipes, I’ve found there is an easier way to make soft and creamy pate. Now I’m preparing organic chicken liver pate with minimal ingredients and minimal effort. With this recipe you’ll be able to do the same – it’s inspired by a method I found online at Marks Daily Apple.
I’ve been following this recipe for a while now. The only reason I haven’t I posted it sooner is because it tastes a whole lot better than it looks. This makes capturing blog-worthy photos a huge challenge. But with my last batch of pate I did the best I could – and hoped you would see beyond the less than perfect photos.
Organic Chicken Liver Pate
Around 500g of chicken livers makes 5-6 individual servings. It keeps well in the fridge for a week.
- 500g organic chicken livers
- At least 125g organic butter (you could use as much as 250g)
- 1 red onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme (optional)
- Bring the chicken livers and the butter to room temperature.
- Rinse the livers and trim off any sinew (the stringy white bits).
- Add the livers to a saucepan with the chopped onion, garlic and salt. Add 1 cup of water.
- Cook on a medium heat. Once simmering cover and reduce the heat for 3-5 minutes (stirring once).
- Remove from the heat and allow the livers to rest for a few minutes (pan covered).
- Drain the livers and add them to a bowl or blender with the nutmeg and thyme.
- Puree the livers until smooth, gradually adding the butter and extra salt & pepper to taste.
- Transfer to glass jars (or small bowls). Seal with lids or tightly fitting cling wrap and transfer to the fridge.
Chill for at least 2 hours and remove from the fridge at least 30 minutes before serving – and serve at room temperature with toasted bread.
You may also like:
- Artichoke & spinach dip
- Blue cheese & pumpkin dip (GF)
- Kale pesto – with or without nuts
- Parsnip hummus (GF)