Chicken Liver Pate
I love pate and it makes me happy that both of my kids love it too. I make different versions, sometimes I add cream cheese, and other times I make it with extra virgin olive oil and ghee or butter. When shopping for chicken liver it is really important to get it from organic pasture raised chickens because they are a great source of minerals, vitamins, and a health booster. Since pasture raised chickens are eating grass/forage have more omega 3’s than chickens that aren’t exposed to the outdoors. When it's time to store the pate it’s really important to add a layer of extra virgin olive oil or place plastic wrap directly on the pate and then the lid, so it keeps fresher for longer.
around ¾ of a cup of diced leeks
5 to 6 oz chicken liver
¼ teaspoon dried thyme
¼ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Extra virgin olive oil
Ghee or butter
Splash of broth, wine or water
Saute the leeks or onion with ghee or butter
When the leeks are golden brown add the chicken livers
Add a drizzle of olive oil and saute until the lives are golden brown
Add salt, pepper, the dried herbs, onion powder and garlic powder
You are going to notice that there are some brown food residues on the bottom of the pan. Add a splash of broth, wine or water to the pan and with a wooden spoon scrape the pan.
Let it to cool down
Transfer the chicken livers and all of the liquid that you got from scraping the pan to a food processor
Add a drizzle of extra virgin olive oil
Process until you get a smooth consistency
Taste and decide if you want to add more olive oil, salt, and/or pepper
Transfer to a serving bowl or a container, add some olive oil on top or place some plastic wrap directly on top of the pate
Chill and serve later!
Notes: covering the pate with the plastic wrap or the olive oil will help to maintain the pate fresher longer.