World's Best Paleo Chicken Liver Pâté

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Alright everyone, here is the recipe you have so desperately been asking for! I created this recipe years ago and have only taken it to events before one of my students Em decided to structure it and put it on her blog. I don't use onion or acv on my recipe because I like the liver to absorb the stronger flavors in the ingredients below. 

I have been eating liver since I was an infant and it was a regular staple in our house and still is to this very day! 

Possibly one of the reasons why I have such healthy menstrual cycles!

When you eat liver you absorb all of the beneficial nutrients it has to offer. Women with low iron and B vitamin levels can especially benefit from the regular consumption of liver. I love making it into a pate because its easy to eat at any time! 

Liver is a tride and true medicinal food for liver, blood, and energy support! 

If you are not a fan of liver, you will LOVE this recipe, I am not kidding you, once you pop you seriously cannot stop! 

Enjoy! 

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

  • 1/2 pound chicken liver , raw, organic, and pasture-raised
  • 6 large shallot cloves , peeled and chopped
  • 6 large garlic cloves , peeled and chopped
  • 1 cup pasture raised rendered duck fat
  • 1/4 cup Braggs coconut aminos
  • 1/4 tsp sea salt

Instructions

  1. Place raw and thawed chicken livers in a strainer in the sink, rinse gently and thoroughly with cold water until all excess blood and viscera are gone. 

  2. Place a large skillet on the stove over medium-low heat. Add in the duck fat and heat until melted. Once melted, add in the shallots, and garlic. Stirring gently, sweat the alliums until they're just translucent, about 5-8 minutes.

  3. After that, turn the burner to medium-low and add the liver, coconut aminos and salt. Cook gently, stirring periodically and flipping the livers with a spatula so both sides brown evenly, another 5-8 minutes. Once livers are browned**, take the pan off the heat. 

  4. Cool the pan for 5 minutes, then transfer the mixture into a vitamix blender or food processor. Blend until the pâté is smooth like mousse. Transfer the pâté into a glass container and let it sit in the fridge overnight, allowing the flavors to develop.

Recipe Notes

* Liver is a food that can be consumed undercooked, so lightly browned on all sides with the center still red is best, make sure not to overcook your livers, it will change the flavor of the pate. 

  • Sourcing — Make sure to find a good source for your livers and duck fat, if you are using food medicinally food sourcing and quality are vital! 

  • This food is best enjoyed with either fresh raw vegetables, your favorite grain free cracker or on your favorite loaf of gluten free sourdough bread! Yum! I love to add cucumber to the top! But the beauty of being a Kitchen Witch is that you do you and enjoy your medicinal delights however you see fit!