Chicken Liver Pate
: 4-5 cups
: 30 min
: 40 min
: 1 hr 15 min
: Easy
Ingredients
- LARGE BATCH
- 4 medium sized onions, chopped
- 2 lbs organic chicken liver
- 2 tbsp olive oil or avocado oil
- 3 hardboiled pasture-raised eggs, chopped
- 1/4 tsp thyme, dried or fresh
- Salt and Pepper to taste ( I use about 2 tsp sea salt and 1/2 tsp black pepper)
- SMALLER BATCH
- 2 medium sized onions, chopped
- 1 lb organic chicken liver
- 1 tbsp olive oil or avocado oil
- 1 hardboiled pasture-raised eggs, chopped
- 1/4 tsp thyme, dried or fresh
- Salt and Pepper to taste ( I use about 1 tsp sea salt and 1/4 tsp black pepper)
Directions
- Step 1 1. In a small pot, bring eggs to a hard boil.
- Step 2 2. While eggs are boiling, over medium heat, sauté the onions and chicken livers in olive oil or avocado oil until onions are tender and chicken livers have browned through. Stir occasionally.
- Step 3 3. When the livers are starting to brown, add in the remaining ingredients (spices, hard boiled eggs) and cook for another 5-10 minutes.
- Step 4 3. Once ready, remove from heat and let cool slightly.
- Step 5 4. Place 1/2 the cooked mixture into your blender and blend until smooth.
- Step 6 5. Scoop your blended mixture into lock-tight containers or mason jars.
- Step 7 6. Poor the remainder of your mixture into blender, blend until smooth and store in refrigerator for up to a week.
- Step 8 Serve with gluten free crackers and veggies or crudite platter.
