Chicken Liver Pâté
Chicken liver pâté is a silky, flavourful superfood rich in vital nutrients like Iron, Vitamin A, B, Zinc and Selenium to name a few!
Organ meats have been treasured for centuries for their powerful nourishment, supporting energy production, immunity and overall vitality.
Adding this traditional food into your diet is a simple, delicious way to honour nose-to-tail eating and give your body the dense nutrition it needs to thrive.
Ingredients:
4 garlic cloves, chopped
1/2 onion, chopped
2 large sage leaves, *extra for garnishing
1/4 tsp rosemary chopped
1/2 tsp thyme leaves
3 tbsp chicken stock
1 1/3 cups Ghee, + 4 Tbsp melted to seal
400g organic chicken livers, trimmed, roughly chopped
1 1/4 tsp salt
ground black pepper, to taste
Method:
1) Place garlic, sage, rosemary and thyme and stock in a saucepan over a medium-low heating simmer, stirring occasionally, for 2 minutes or until softened.
2) Add chopped liver, ghee, salt and pepper and sauté gently, stirring so the liver doesn’t stick to the pan, for 5 minutes.
3) Transfer to a food processor and blend until smooth.
4) Divide pâté between ramekins, containers or jars and smooth the top with the back of a spoon. Place a couple of sage leaves (if using), then drizzle over the melted ghee, to seal.
Storage:
Store in containers, in freezer for up to 2 months, removing one at a time to the fridge as needed. Store sealed with ghee and covered in the fridge for up to 2 weeks: once seal is broken, use within 1 week.