Chicken Liver Pâté

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One of my most frequent DM’s [direct messages on Instagram] is for a liver pâté recipe, so here you go guys! This is my no nonsense, works every time, pate recipe. 

I learned how to make a delicious chicken liver pâté from my friend Janine Farzin of Offally Good Cooking (she is the liver queen). Everything I have learned about organ meats has come from her!

See the video demonstration of the recipe.

Ingredients

• 1 lb chicken livers
• 1 onion, roughly chopped
• ¼ cup bacon grease (or cooking fat of choice)
• 1 tsp thyme
• 1 tsp allspice
• ½ tsp nutmeg
• ½ tsp cloves
• ½ cup raw butter or cream
• 1 tsp unrefined salt such as Baja Gold
• 1 TBS Cognac (or broth) for deglazing the pan

Instructions

1. Place a large skillet on the stovetop and turn the heat onto medium high. Add the 1/4 cup bacon grease and let it melt, then add the onions to the pan and cook. Cook onions until they are soft, brown, and slightly caramelized. 
2. Add livers to the pan, do not flip them, let them sear on one side for 5 min. Avoid overcrowding the pan to allow each liver to brown on one side. Watch the heat so as to not burn them. 
3. Add the thyme, allspice, nutmeg, clove to the pan and gently mix into the onion and liver mixture. Let everything cook together for another minute.
4. Turn off the heat and pour livers into the Vitamin along with the onions and spices. Put 1 TBS of cognac in the pan to deglaze the pan. Let the alcohol cook off for about 1-2 minutes and use a spatula to loosen and scrape up all the browned bits.
5. Add the cognac and browned bits to the Vitamix. 
6. Add 1/2 cup of the butter or cream to the Vitamix. Blend everything together on high until creamy and smooth.
7. Once everything is blended together add salt and pepper to taste. Taste the mixture, it should taste slightly too salty when warm and when cooled the pate will taste perfect. You might need to add a little extra salt. 
8. Transfer the pate mixture into a glass Tupperware and let it cool in the fridge for several hours. Serve at room temperature. Ideas for what to eat with the pate: apples, carrots, bell peppers, radishes, crackers, sourdough bread, raw cheese, or by the spoonful. 

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