Chicken Liver Pâté

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This recipe is a variation of Sally Fallon Morell’s chicken liver pâté from Nourishing Traditions page
171, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions conference held in Orlando, Florida. Yield 1 pint, serves 12-18 as a dip

Ingredients

• 3 tablespoons butter or duck fat
• 1.5-pounds chicken or duck livers (soaked overnight in raw milk or lemon juice, drain and pat dry)
• 1-2 shallots, chopped
• 2/3 cup dry white wine or vermouth
• 1 clove garlic, mashed
• ½ teaspoon dry mustard
• ¼ teaspoon dried dill
• ¼ teaspoon dried rosemary
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• ½ stick of butter, softened
• 2 teaspoons Sea Salt
  

Instructions

1. Melt butter/duck fat in a heavy skillet over medium heat.  Saute shallots until translucent, about 3 mins, add garlic & herbs and cook for another 3 minutes. 
2. Add the livers, stirring until lightly browned.  Add the wine or vermouth and let reduce.  Remove the livers from heat, let the mixture cool, discard the bay leaf.
3. Once cool, process in a food processor and add the remaining butter and salt.
4. Place in a crock or mold and chill well.

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