Easy French Pâté
Author: Magdalena Wszelaki
Serves: Approx. 10
- 1 lb livers from pasture-fed chickens (it is really important to get top quality livers)
- 1 cup organic butter or ghee, divided
- 2 large shallots or ½ yellow onion, finely chopped
- 2 tablespoon sage, finely chopped
- ½ cup sherry (you can also try port or bourbon)
- ½ teaspoon salt
- Rinse the chicken livers and pat them dry with a paper towel.
- Heat 2 tablespoons of ghee in a skillet, add onions and brown them.
- Add the chicken livers to the skillet. They will release a significant amount of liquid.
- Simmer chicken livers until browned through and the liquid has largely cooked away. Your livers will be falling apart which is a good thing.
- Add salt, sage and deglaze the pan with sherry (port or bourbon).
- Continue to cook until sherry is largely cooked away and you can’t smell the alcohol.
- Allow the mixture to cool, about 15 minutes.
- Add mixture and the melted ghee to the food processor and process until silky smooth.
- Spoon pâté into individual mason jars.
- Allow the chicken liver pâté to set in the fridge for a few hours or overnight.
- If this is more than you plan to eat in the next week, you can freeze the pate for up to 6 months.
- My favorite way of serving pate is on flaxseed crackers and with something fermented – like sauerkraut.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/easy-french-pate-2/
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