Chicken Liver Pate

Print Recipe

Prep Time 15

Cook Time 12

Resting Time 5 45

Total Time 6 12

Servings

Calories 314

Ingredients

16 ounces chicken livers preferably organic and free-range, trimmed
1 ¾ cups plain kefir
5 Tbsp ghee clarified butter, divided
2 medium shallots peeled and diced
1 celery rib diced
2 cloves garlic peeled and chopped
2 tsp fresh rosemary leaves
2 tsp fresh thyme leaves
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
3 Tbsp ghee melted

Instructions

All ingredients ready? Let's begin!
If you can plan ahead, rinse the chicken livers under cold water.
Drain them, trim the sinew and connective tissue off and separate the lobes.
Place the livers in a plaster freezer bag, seal and freeze them for one or two weeks. Defrost them in the refrigerator overnight.
If you don’t freeze the livers, simply clean and trim them and place them into a bowl. Pour the kefir over the livers, cover them, and place them in the refrigerator for 4 hours or overnight.
Rinse the kefir off of the livers and drain them in a colander.
Heat 2 tablespoons of the ghee in a skillet over medium heat. Add the shallots, celery, and garlic. Sautee until the onions have wilted, approximately 2 minutes.
Add the livers to the pan and cook until opaque, stirring often. This should take about 5 minutes.
Add the remaining 3 tablespoons of ghee, rosemary, thyme, salt, and pepper to the livers. Continue to cook until the herbs are aromatic and the ghee has melted, about 1 minute. Turn off the heat and allow the livers to cool for a few minutes.
Transfer the livers, shallots, herbs, and all the fat in the pan to a food processor or blender.
Process or blend until smooth and creamy. Spoon the mixture into a small glass container or ceramic ramekins and smooth the top with a spatula. Place them into the refrigerator to chill.
Melt 3 tablespoons of ghee. Spoon the melted ghee over the surface of the pate to form a thin protective layer of fat to keep it from discoloring.
Cover and store in the refrigerator until ready to serve with celery sticks or seed crackers.

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