Luxurious chicken liver pate

This pate is the perfect way to eat liver, especially if you don’t normally like it. Liver is a powerhouse food, being high in all B Vitamins, Vitamin A, folate, usable iron, trace elements, copper, Co-Q10, cell-building purine, protein and more.

Preparation Time

15 mins

Cooking Time

¼ hr + 1 hr chilling time

Yields

1 sizeable bowl

Notes

When cooking offal, organic really is best. That way you're not ingesting antibiotics, beta blockers or other chemicals fed to the animal

Can be frozen, although the texture may lose creaminess

Paleo, Gluten and Dairy free if you replace the butter with coconut oil

Ingredients

60 g butter, organic an cultured if possible (replace with coconut oil for AIP)

500 g chicken livers, skinned and trimmed if you prefer

1 large onion, chopped

2 celery stalks, chopped

2 cloves garlic, crushed

1/4 cup finely chopped parsley

1 tsp salt

1 tsp cracked black pepper or ground black pepper

2 tsp dry mustard

¼ tsp ground cloves

¼ tsp ground allspice

Pinch of chilli

3/4 cup goose fat, melted butter or coconut oil

2 tbsp brandy, optional

Aspic jelly, optional

Directions

Melt the butter. When sizzling, add the chicken livers. Cook for 3 mins, turning until they're sealed on all sides. Remove the livers from the pan with a slotted soon and set aside
And the onion, celery and garlic to the pan and cook gently until softened but not brown.
Transfer the contents of the pan into a blender or food processor and puree
Mix the parsley with the salt, black pepper, mustard and spices in a small bowl. Blend gradually into the pate. To make AIP, replace the spices (not the parsely) with a mix of tarragon, sage and thyme)
Lastly, blend in the goose fat or butter and brandy, if using
Turn the mixture out of the blender into a serving bowl. Level the surface and place in the refrigerator for an hour
Optional - Coat the surface with either aspic or melted butter