Chicken Liver Pâté (Delicious and good for you!)

First, let me just say that if you have never had pâté before, don’t knock it until you try it! Especially if the word “liver” is throwing you off. First, it’s delicious. I promise. Second, it is incredibly healthy for you! Third, it is a cinch to make. And finally, it belongs on charcuterie boards everywhere!

I have always loved chicken liver pâté, but my hubby and I recently enjoyed it while we were in San Diego and it was incredible! I could not wait to try making it myself! We have a freezer full of grass-fed meats from a local farm, which also included some pasture-raised chicken liver. No further hints needed over here! Wine in hand and apron on is my favorite place to be!

This turned out so delicious! Nice and creamy and full of flavor! While this is a rich dish, a little goes a long way spread on some crunchy almond flour crackers (I love simple mills!) or my almond flour sandwich bread.  A sophisticated appetizer, a creamy sandwich spread, or served alongside a big salad with some crackers, this classic French fare is one you will want to make over and over!

One of the tastiest ways to represent my home state 🙂

Why is liver so good for you?

Packed with a wide spectrum of vitamins, minerals, proteins and fat, liver is a nutritional powerhouse. In fact, gram for gram, it contains more nutrients than any other food. It’s an excellent source of high-quality protein; highly concentrated in vitamin A; abundant in all the B, particularly vitamin B12; a tremendous source of folic acid, a great source of iron, and so much more!

My Charcuterie Board Musts

  1. A Sophisticated and Eye-catching Board. How cute is this PA-shaped cutting board? I am a native of PA if you didn’t know, so I still like to represent my home-state every now and again, and the incredible board is just the way to do it! I also have a Michigan-shaped board too because, transplant 🙂
  2. Utensils and Tools. While it’s prudent to have a handful of small utensils to use for chutneys, dips and other goodies, if I had to pick one entertaining essential, it would be a butter knife like this one from Oneida.
  3. Cute dinner napkins to keep things fun. I love these from Zulily!
  4. Include some chocolate! A few squares on the board is perfect, or alternatively some chocolate covered nuts like almonds. As far as chocolate goes, Lindt 90% is my go-to, but I like to include sea salt caramel and a milk chocolate to please other palettes as well!
Print

Chicken Liver Pâté

Course appetizer, snack, dinner, lunch
Cuisine French
Total Time 15 minutes

Ingredients

  • 1 pound pasture-raised chicken livers
  • 1 and 3/4 cups organic half and half
  • 2 Tbsp. avocado oil
  • 3/4 cup organic green onion chopped
  • 2 Tbsp. poultry seasoning (should include thyme, majoram, sage, rosemary)
  • 1 Tbsp. pink salt
  • 2 Tbsp. cognac
  • 2 Tbsp. dry red wine
  • zest from 1 organic lemon
  • 4 ounces grass-fed butter

Instructions

  1. Soak chicken livers overnight or 4 hours  in 1 cup half and half. Once ready to prepare, drain liquid and pat dry the chicken livers.

    2. Heat oil in a large pan on stovetop at medium-high heat. Sauté green onions with poultry seasoning and 1/2 Tbsp. pink salt until onions are soft.  Add in the liver and cook until pink. 

    3. Stir in the cognac and wine and reduce heat until liquid is absorbed and liver is cooked through. 

    4. Pour mixture into a high-speed blender along with the cream and lemon zest. Blend until smooth.

    5. Once smooth, add in the butter and remaining salt.  You can always taste it before add the remaining 1/2 Tbsp. of salt to see where it is for your palate.

    6. Pour the mixture into a glass dish that has a lid and refrigerate overnight or several hours until it is firm. 

    7. Store in fridge. This makes a lot, so I am keeping some in the freezer. I think that should keep fine! 

Have you ever had liver pâté? Do you like it? Let me know if you try it! I hope you love it as much as I do!

xx,

Marisa

Resources: The Liver Files – The Weston A. Price Foundation

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