Chicken Liver Pâté

I feel I must defend the bowl of silky unctuousness, serve it with reverence and compassion. The idea of eating livers seems to be difficult for many, right? Well, I would recommend this dish for anyone’s first foray into the vast underbelly (yep) of the gastronomic world: offal.

If squeamish and worried about off-tasting and blended chicken bits, take a look at this then get back to me. Are we good now? It may also be helpful to remember pâté is created with generous, copious–almost unending if you so desire–amounts of butter.

Join me in my love for pâté and know it’s not doing anything wrong (it’s kinda doing everything right).

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Chicken Liver Pâté

Course Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 people

Ingredients

• 1/4 c. butter
• 2 tablespoons bacon fat optional, otherwise use extra butter
• 1 large onion finely sliced
• 1 garlic clove finely minced
• 1 tablespoon cooking sherry or apple cider vinegar optional
• 1/2 pound chicken livers rinsed and patted dry
• 1 sprig rosemary finely minced
• 1 sprig fresh thyme finely minced
• 1 sprig fresh oregano finely minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• extra butter as needed

Instructions

1. Heat butter and bacon fat over medium heat; add onions, salt and pepper. Allow onions to sweat for 5 minutes, or until translucent.
2. Add garlic and cook for an additional minute.

3. Add sherry or vinegar and chicken livers. Allow to cook and begin to brown for another 5 minutes.

4. Once the livers are cooked through, add the fresh herbs.
5. Transfer mixture to a food processor or blender and process until smooth, adding extra butter as needed until the consistency and taste preference has been achieved.
6. Place in a ramekin and cover either with plastic wrap or pour melted butter on top to create a deliciously edible cover.
7. If serving warm, drizzle with olive oil or butter and sprinkle extra sea salt and pepper on top.