Homemade Chicken Liver Pate
I honestly can’t believe how simple this recipe is!
To be perfectly honest, I have never been a big fan of pate, but being a Nutritionist I know the amazing benefits that organ meats like chicken liver provide. Chicken Liver provides one of the highest sources of vitamin A, B12, D and K. It is also a fantastic source of iron.
Sooo I have tried it multiple times on cheese platters, but the pate’s are often mixed with alcohol and have other flavour combinations that never grabbed me.
Making it myself has been the game changer, now I can officially say that I love pate.
This is super delicious and also super nutritious. Win Win.
This recipe features free-range chicken liver from my favourite butcher box delivery
service Butcher Crowd . I would never buy a store bought pate again!
Servings: 3 small bowls
Ingredients
1/3 cup (75g) Grass-Fed Butter
1 Onion, diced
1 Garlic Clove, minced
500g Free-Range Chicken Livers supplied through Butcher Crowd
½ tsp Dried Rosemary
¼ tsp Dried Thyme
¼ cup Bone Broth or Vegetable Stock
¼ tsp Salt
Pinch of Pepper
1 tbsp Honey
Butter Seal
2 tbsp Grass-Fed Butter, melted
Method
Heat one tablespoon of the butter in a medium frying pan on a medium heat.
Sauté onion and garlic until softened and fragrant, approximately 2 minutes.
Add chicken livers, rosemary, thyme and cook until chicken has browned, approximately 6 minutes.
Add broth, remaining butter, honey and seasoning and allow to simmer for a further 5 minutes.
Blitz with a stick blender until smooth.
Pour into a bowl (or a couple of containers).
Pour butter seal on top to fully cover pate (melt more butter if necessary).
Refrigerate allowing it to set.
Serve as you please (crackers, sourdough & veggie sticks are all delicious!)