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Chicken Liver Pate with Fresh Herbs

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Description

Make delicious chicken liver pate at home with just a few wholesome ingredients. Our pate is easy to make and tastes refreshingly sweet and vibrant, making this nutrient-dense food a gourmet but effortless addition to your diet. 


Ingredients

  • 350 grams pasture-raised chicken livers
  • 1 medium onion (either red or yellow), finely chopped
  • 1 leek (white part only), cleaned, halved, and thinly sliced (can substitute with an additional onion)
  • 3 garlic cloves, minced
  • A small bouquet of fresh herbs (rosemary, sage, thyme), finely chopped
  • 3 tablespoons extra virgin olive oil, plus an additional 2-3 tablespoons for blending
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon melted butter or ghee, for sealing

Instructions

  1. Prepare the Livers: Clean the chicken livers by removing any membranes. Halve each liver and rinse them thoroughly in cold water with a squeeze of 1/2 lemon. Pat them dry using paper towels.
  2. Sauté the Vegetables: In a large sauté pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the onions and leeks, cooking until they begin to caramelize, approximately 10-12 minutes.
  3. Cook the Livers: Add the minced garlic, chopped fresh herbs, chicken livers, and black pepper to the pan. Cook for about 3-4 minutes, stirring occasionally to ensure even cooking. The livers should be slightly pink in the center when done – avoid overcooking as they can become bitter.
  4. Blend: Remove from heat and let the mixture cool for a few minutes. Season with salt. Transfer the cooled liver mixture to a food processor or a suitable container if using an immersion blender. Add 2-3 tablespoons of extra virgin olive oil and pulse until it achieves a smooth paste consistency. Be careful not to over blend.
  5. Adjust Seasoning: Taste the pate and adjust seasoning if necessary.
  6. Store: Transfer the pate to a jar, smoothing out the top. Pour the melted butter or ghee over the pate to create a seal. Garnish with additional fresh herbs if desired. Seal the jar and refrigerate.
  7. Serve and Store: This pate can be refrigerated in an airtight container for up to 3-4 days. For longer storage, consider freezing in smaller portions.

Notes

This quantities make about 1 1/2 cups of pate. The suggested serving is about 1/4 cup.