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Chicken liver pate

Paté isn't just for fancy meals and cheese platters! Put some into little 125ml mason jars and it is a great addition to a bagged lunch with some crackers or bread to go with it. It is not only tasty, but packed with energy and nutrition.

I make mine with chicken hearts and livers, but I don’t see why you couldn’t make the same with beef, lamb, or pork organs. I like to make a big batch in the fall ( I might double or triple the recipe) when we've harvested the garlic and have some apples off our trees. Paté freezes well, so you can fill small jars and then pull one out of the freezer any time you need it. 

Here’s my method, and it's easy to play around with the ingredients and amounts, so let your taste buds be your guide!  

Chicken livers, chicken hearts, butter, garlic, apples or pears, salt, pepper, parsley. 

I take about a half pint of chicken liver from my freezer and let them thaw. If you have chicken hearts, you can thaw some of those too. If I use a half pint of liver, I'll add about a 1/4 pint of hearts.

Once thawed, I boil a pot of water, then add the organs after I've washed them off.  

Whilst they are boiling, sauté some garlic (1 clove, 2 cloves, 3 cloves, what ever floats your boat) and a few slices of peeled apple or pear. About one third of an average sized pear or apple will do. As you make paté more often, you will get a feel for what amount you like.

Sauté all this in a generous amount of butter. Don’t be stingy with the butter! I might use a ¼ pound or more. You don't need to chop the garlic or fruit into small pieces, after the have been sautéd, they will be soft, and you'll be putting all this into a food processor later.

Once the organs are fully cooked, drain them (save the water for gravy, soup, or feed it to your pet) and put them in a food processor or blender with the sautéed garlic and fruit. Puree until smooth.

Add a tablespoon or two of cream to get the texture right.  

I also add sea salt, parsley and lots of fresh ground pepper.   It will be quite soft when warm, but gets very firm once chilled, so you may need to add a bit more cream than you think. The pepper flavour will also get stronger as it chills.  

I usually chill the paté over night in the bowl I made it in before putting it in jars. This allows me to see if the consistency is right. You don't want it too soft, but it need to be soft enough to spread. As well, the flavours will have blended overnight, and you will be able to taste if you need to add more salt or pepper.

If it’s too soft even after chilling, you can boil more organs, puree them and mix them in. If you are out of organs, boil some eggs, puree them and add those.  

We are blessed in our home to have organic organs, raw cream, raw butter, and fruit off our own trees to make our pate. It doesn’t really matter what you have available, but do your best to get organic liver. If you can’t get organic liver, do what you can to make sure it was a liver from a pastured animal, not a grain-fed confinement animal.

This entry is related to the following products. Click on any of them for more information.
Garlic, Liver, Heart, Apples, Parsley, Butter, Cream,