Chicken Liver Paté

I know what you’re thinking! Why why why would I post a pâté recipe? Who eats liver? Well let me tell you what I’m thinking! It’s delicious and nutritious. You knew I was going to say that! Organ meats from sustainable animals provide a protein-packed, nutrient-dense, healthy-fats bite or meal. I like to make up a full recipe and divide it into 3 mini canning jars and freeze. Thaw in the refrigerator, add some apple and veggie slices and you have a delicious snack or lunch on the go. 

Living Delish & Nutrish: Tina Wells

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Chicken Liver Paté

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 1 shallot, or 1/4 cup onion, minced
• 1 Tablespoon avocado oil or olive oil
• 1 pound chicken livers, trimmed (This means to separate the livers and remove anything that feels tough, like the connector veins) and patted dry
• 1 Tablespoon Herbs de Provence
• 1/4 cup chicken bone broth
• 1/2 cup full-fat coconut milk
• Salt and pepper to taste

Method

1. Heat the oil in a skillet. Add the minced shallots and sauté until soft.
2. Add the chicken livers and sauté until no longer pink.
3. Add the Herbes de Provence, coconut milk and the chicken bone broth. Allow liquid to reduce to syrupy consistency.
4. Remove from the heat and add to the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper if desired.
5. Fill jars or small ramekins. Freeze the extras if you like.

https://livingdelishandnutrish.com/recipe/chicken-liver-pate

©Tina Wells Luxury Brands, LLC

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