Alvin H. Danenberg, DDS • Nutritional Periodontist
August 17, 2016 [printfriendly]
I have written about organ meats before. They are nutrient dense and should be on everyone’s menu at least once or twice a week. Chicken liver is one of my favorites. This recipe takes sautéed liver and combines herbs and other ingredients into a smooth and spreadable appetizer or main course. I love to eat it with a spoon, but most may beg to differ. It is a great spread on celery sticks or cucumber slices.
As optional ingredients, you could incorporate some healthy mayo and chopped hard-boiled eggs into the pâté to create a softer spread with added texture. Personally, I love the pâté just by itself.
Chicken Liver Pâté
Ingredients:
- 2 Tbs ghee or coconut oil
- 1 Red onion, chopped
- 3 Cloves garlic, chopped
- 1 Tbs dried chopped basil
- 1 Tsp turmeric
- 1 Tsp sea salt
- 1/2 Tsp ground pepper
- 1 Lb pastured chicken liver
- 1/4 Cup red wine
- Optional: Healthy mayo; Hard boiled egg
Preparation:
- Heat ghee or oil in pan on medium-low heat
- Sauté onions and garlic in pan until soft
- Add basil, turmeric, salt, pepper
- Raise heat to medium and add livers to pan and brown (do not overcook, medium rare is perfect)
- Deglaze with wine
- Allow to cool
- Place ingredients from pan into food processor
- Pulse food processor until desired consistency
- Remove liver mixture and place in mixing bowl
- Adjust salt and pepper to taste
- Serve as is, or chill pâté in refrigerator
- Optional: Stir in mayo and chopped egg to liver pâté