Simply Divine Chicken Liver Pate

by lydia on October 16, 2012

 

Simply Divine Chicken Liver Pate

Ever since I learned the nutrition benefits of consuming liver from healthy animals, I have tried and tried to like chicken liver pate. I’ve made it many times, many ways, hoping I would actually enjoy it. I never really did, though I tried and ate it telling myself it was good for me. Yet, I just could not love it like I wanted to. I even served it on slices of parmesan cheese for added flavor, still it just did not win my heart over.

UNTIL, I finally tried a recipe from my favorite cookbook: ‘The Forgotten Skills of Cooking‘, that blew me away! I made the recipe with the determination that this time would be it, the time I finally fell in love with chicken liver pate. When the pate was finally done, and the clarified butter on top was set, I dug in for a taste. Eureka! The thought ran through my mind, ‘Did I just taste pate and actually like it?!’ I kept digging in for another taste, astonished that it really was THAT good! And with that, I danced a little jig of joy because finally, I made a simply divine chicken liver pate!!

Are you familiar with my experience as I related above? Have you tried to like pate and failed miserably? I hope I can convince you to try again. My recipe is tweaked just a touch from the recipe in the ‘Forgotten Skills of Cooking‘. I knew I needed every bit of extra flavor to make it amazing for me, and I think I hit the nail on the head this time!

It only takes a half pound of liver, but lots of butter to make it successful. I made up a batch and divided it into portions to freeze. Now, I can just pull out an individual portion in the morning and it’s thawed by lunch. I can eat just the pate or serve it alongside some soup or salad. It’s so delicious I don’t even need to serve it with any kind of cracker or my parmesan slice, I even enjoy it plain.

I encourage you to try this, make sure to use the best quality butter you can find. This pate is a great way to get extra nutrition, vitamin’s A & D, and good fats into your diet in a very affordable way! Enjoy!

Simply Divine Chicken Liver Pate

Simply Divine Chicken Liver Pate
Recipe type: Appetizer, Snack
Serves: 10-12
 
Ingredients
  • 8 ounces fresh organic chicken livers, from pastured chickens
  • 2 tablespoons hard cider or brandy
  • 2-2½ tablespoons ghee, butter or bacon fat
  • 2 sticks of butter or 1 cup
  • 1 tablespoon fresh thyme leaves, plus more if desired
  • 1-2 large garlic cloves, crushed
  • Freshly ground pepper and salt to taste
  • Clarified butter, to seal the top
  • ¼ cup of caramelized onions (optional)
  • 4 ounces sauteed mushrooms, chopped
Instructions
  1. Wash the livers and remove any membrane or green-tinged bits.
  2. Melt a little butter or ghee in a frying pan (I actually used bacon fat). When it foams, add the livers and cook over low heat.
  3. All trace of pink should be gone, but be careful not to overcook them or the outsides will get crusty.
  4. Put the livers into a food processor or sieve.
  5. Deglaze the pan with the cider or brandy (the original recipe calls for brandy, I never use brandy, but had hard cider on hand so I used that instead, it added a nice flavor to the dish. I suppose you could even use wine, if that's all you had on hand).
  6. Add the crushed garlic and thyme leaves, scraping everything into the bowl with a spatula.
  7. Add this mixture to the livers.
  8. Puree for a few seconds, let cool.
  9. Add 2 sticks of butter (again quality matters here - Kerrygold is a nice butter generally available to most), and more fresh thyme leaves if you like.
  10. Puree again, until smooth.
  11. Season carefully, taste, and add more butter and seasoning if necessary.
  12. If you are using the caramelized onions and sauteed mushrooms, stir them in now.
  13. The pate should taste fairly mild and be quite smooth in texture.
  14. Put into ramekins or into one large terrine and knock out any air bubbles.
  15. Then pour clarified butter over the top of the pate to seal.
  16. Sprinkle thyme leaves over top to decorate if desired.
  17. This pate will keep 4 to 5 days in the refrigerator or it can be frozen for a month or so. Eat immediately after it is defrosted.
  18. *Note - If you desire to freeze in smaller portions like I did, first line your terrine with parchment paper, butter it well, then add the pate. Freeze for about an hour - remove from the freezer and slice into portions. Place individual portions on parchment, wrap gently and place all portions in a large ziploc bag or container and freeze for later use.
  19. *It is essential to cover the pate with a layer of clarified butter to prevent oxidation and a bitter off taste, and off color.

 

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{ 8 comments… read them below or add one }

Cathy October 17, 2012 at 8:29 am

Oh my, I would eat anything with that much butter. Especially with the caramelized onions and mushrooms. You have inspired me to go hunt down some fresh pastured chicken livers. My kids like liverwurst so they might even go for this. I will have no trouble polishing it off all by myself if they don’t. Is the cook book you mentioned worth purchasing? I’m going to check it out online. Thanks for the recipe. I’m excited about this one.

Reply

lydia October 17, 2012 at 8:31 am

Cathy,

I really think you will love this! Come back and let me know after you try it please! And yes, that cookbook rocks – I can’t recommend it highly enough! It has everything in it, everything! (it’s just not gluten free, but there are enough dessert ideas that can be used!)

Reply

Cathy October 17, 2012 at 2:36 pm

I will. I hope I can find fresh liver. I checked out the book and ordered it. I spent the first 18 years of my life in Ireland and Darina and Delia were my go to ladies. I have Darina’s “Irish Traditional Cooking” book on my kitchen counter. I’ll be picking up Irish bacon and sausages to make her Dublin coddle when I go to NYC this weekend. Yum!

Reply

Cultured Mama Dawn October 26, 2012 at 2:43 pm

YES!! I love this book so much, and I made this same recipe last thanksgiving with turkey liver. AH-MAZE-ING! Love it love it love it!

Reply

Elizabeth March 23, 2013 at 1:42 pm

Oh my. I can’t believe how delicious this pate is!! It is a treat to eat. (Yes, I said that.) And oh so satisfying… Thanks so much for sharing!!

Reply

lydia March 27, 2013 at 10:29 pm

So glad you enjoyed it Elizabeth!!!

Reply

iPam March 27, 2013 at 10:22 pm

Made turkey liver pate from my favorite recipe. Was GREAT when I had just made it. Had some now and the flavor was “off”. I never seal my chicken liver pate with butter but I think oxidation is the cause of the turkey liver pate off flavors. Going to buy this cookbook. Thanks for your help.

Reply

lydia March 27, 2013 at 10:30 pm

Sure thing! The cookbook is phenomenal!

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