Chicken Liver Pate

Cooking Time

20 minutes

Yields

4-6 servings

Ingredients

• 3 TBSP grass fed butter/ghee/coconut oil
• ¼ cup green apple, peeled, cored and chopped or grated/shredded (optional – sometimes I don’t use apple and it’s still great!)
• ¼ - ½ onion, thinly sliced
• ½ tsp freshly grated lemon zest (If you don’t have fresh lemon, you could use a few splashes of organic lemon juice)
• 8 oz raw chicken livers or combination of livers and other organ meats (except gizzards and heart)
• ½ TBSP dried thyme or 1 TBSP fresh thyme
• ½ tsp dried tarragon or 1 tsp fresh tarragon (An alteration is using marjoram instead of tarragon.)
• ½ cup full fat unsweetened coconut milk or raw sour cream (Using coconut milk will result in a thinner consistency. Raw sour cream will be a little thicker. If you are using coconut milk and desire a thicker consistency, use about ¼ cup instead of ½ cup.)
• 1 tsp unrefined sea salt

Directions

1. Melt 2 TBSP of the butter/ghee/coconut oil in a large skillet over low heat. 
2. Add the apples (if using), onions and lemon zest. Sauté everything for about 4 minutes or until the apples and onions are softened.
3. Add the livers and herbs and increase the heat to medium. Cook for about 5-7 minutes or until all the liquid is evaporated.
4. Add the remaining 1 TBSP butter/ghee/coconut oil and then take it off the stove to let sit to cool a bit before putting it into a food processor/blender. 
5. Once ready to blend, put mixture in the food processor/blender and add the coconut milk/sour cream and sea salt.
6. Blend well. 
7. Chill in the refrigerator before serving.

Notes

Not sure how to eat pate?

• Simply, eat right off the spoon with additional sea salt. 
• Or, spread on raw veggies such as cucumbers
• It also tastes great with apples. 
• I also like it with hard boiled eggs and even with dates!