Liver Pate Recipe

Liver is one of, if not the most, nutritionally dense foods available. With its high levels of bioavailable vitamin D, vitamin B12, iron and other nutrients, this amazing food can be an integral piece to a healthful diet!

Though not the most palatable cut, recipes like these below can help hide some of the taste beneath some other amazing healing foods! Enjoy!

Ingredients:

• 1/2 lb Chicken liver

• 1/3 cup Butter (unsalted, softened)

• 2 tbsp Coconut cream (or heavy cream if not paleo)

• 1/2 cup Water

• 1 medium Shallot (minced)

• 2 cloves Garlic (minced)

• 1 tbsp Fresh thyme (leaves removed from the stalks)

• 1/2 tsp Sea salt

• 1/2 tsp Black pepper

  Directions:

  Trim the white connective tissue from the chicken livers.

  Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.

  Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.

  Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.

  Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.

  Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.