- Add puréed liver, kidneys or heart to soups, stews and chili
- Add puréed liver, kidneys or heart to meatballs or meatloaf
- Use chopped beef heart in beef stew or chili
Dr. B’s Famous Chicken Liver Pâté
Ingredients:
- 1 large yellow onion, diced or thinly sliced
- 1 pound chicken livers, rinsed and drained well (remove any green gallbladders)
- 8 large cloves of garlic, smashed
- 3 dried bay leaves
- 3/4 tsp. salt
- 1/2 tsp. freshly-ground black pepper (omit for AIP)
- 1/4 tsp. dried thyme
- 1 tsp. dried rosemary
- 6 tablespoons water, divided
- Optional: 2 Tbsp. Cognac, brandy or whisky (omit for AIP)
- 1½ sticks (12 Tbsp.) salted grass-fed butter such as Kerrygold® (omit for AIP)
- 3 tablespoons grass-fed butter for sautéing (use coconut oil for AIP)
Directions:
In a medium saucepan or skillet, melt 2 tablespoons of butter or coconut oil over medium heat. Add the onion and sauté, stirring occasionally, until deep golden brown and fully caramelized, about 20-30 minutes (you may need to reduce the heat to low-medium to prevent burning). Transfer the caramelized onions to a small bowl and set aside.
In the same skillet, melt 1 tablespoon of butter or coconut oil over medium-high heat. Add the livers, garlic and bay leaves; sauté for 2 minutes, then sprinkle in the salt, pepper (if using), thyme and rosemary. Continue cooking until the livers are fully cooked through with no pink remaining, and have browned on the outside.
Add the 3 tablespoons of water to the hot skillet and gently scrape up any brown bits from the bottom. Add the liquor if using. Turn off the heat. Remove 2 of the bay leaves, leaving one in the skillet.
Add the onions, the livers with all of the skillet contents, plus the remaining 3 tablespoons of water to a food processor; purée for a few seconds. Add the 12 tablespoons of butter (if using), 4 to 5 chunks at a time, puréeing after each addition. Continue to purée until the mixture is very smooth and homogenous.
Transfer the pâté to a bowl and cover. Chill until firm, at least 3 hours. This dish is best served at room temperature.
Pâté will keep refrigerated for up to 5 days and freezes very well.
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