Let’s talk about nutrient-dense real food recipes, Chicken Liver Pate. Organic chicken livers provide us with one of the highest sources of vitamin A, B12, D, and K and are also a rich source of iron. This delicious recipe can be part of a very satisfying lunch plate or a snack that will surely hit the spot.
INGREDIENTS (Makes approx. 3 cups)
- 300g organic chicken livers
- 190g grass-fed butter (plus extra for sealing pate)
- 1 small/medium eschalot, finely diced
- 1 garlic clove, crushed
- 1 celery stalk, finely diced
- 2 rashers pasture-raised bacon
- 3/4 cup Chicken Bone Broth
- 1 bay leaf
- ¼ teaspoon nutmeg
- 1 teaspoon unrefined salt
METHOD
Rinse the chicken livers and pat them dry.
Melt 40g butter in a saucepan and add eschalot, garlic, celery, and bacon. Sauté for 3-4 minutes, or until starting to brown.
Add chicken livers, and sauté for 2 minutes until starting to just brown.
Add broth to pan along with bay leaf and remaining butter. Simmer for 2-3 minutes. Turn the livers and continue to simmer for another 2 – 3 minutes.
Remove saucepan from heat and allow to stand for 5-10 minutes.
Discard the bay leaf and transfer the remaining ingredients, including liquid, to a food processor or blender. Add nutmeg and salt and process until the patê is entirely smooth.
Transfer to a glass container and top with additional melted butter to preserve the pate. Given this recipe makes so much pate, I like to portion it into small glass jars. It will make about 8 to 10 120ml portions.
Refrigerate for about 4 to 5 hours so that it becomes firm. The pate will keep in the fridge for up to 1 week and the freezer for up to 2 months.
NOTES
You can also swap the butter for ghee if you are sensitive to dairy.
This recipe was adapted from The Natural Nutritionist recipe.
ONE MEAL;
Pate has a rich history, and in Australia, until recently, it was considered a gourmet food primarily for adults. Something to accompany a cheese platter, perhaps, or enjoy at Christmas. However, my two-year-old is possibly one of the biggest pate fans I know. Rich in iron, vitamin A, B12, D, and K, I am not unpleased with his pate obsession. I share this with him on crunchy toddler-approved vegetables, toast, or direct from the jar with a spoon. Have you shared pate with your kids?
