A silky-smooth, elegant appetizer that’s simple, affordable, and so delicious it even wins over liver skeptics!

Liver has an excellent nutritional profile, often called nature’s multivitamin, packed with vitamins A to E, magnesium, potassium, calcium, iron, zinc, and more. It boosts immune health and protects against infections.

Equipment needed: High-speed blender

Serves 12-16

Ingredients:                                                                                 

  • 1-pound pasture-raised chicken livers, well-trimmed
  • 1/4 cup vinegar and 1/2 cup water for soaking to remove metallic, gamey taste
  • 1/2 cup *clarified butter (ghee) divided (plus a little to coat the top if not using wine aspic gelée)
  • 1 medium yellow onion or 2 shallots, thinly sliced
  • 1 apple peeled, cored and chopped or grated (can substitute ½ cup applesauce if needed)
  • 1/4 cup Cognac, Brandy, Sherry, or Port Wine (non-alcoholic substitution: 1/2 apple cider vinegar + 1/2 apple juice, or white grape juice).
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme added when sautéing onion and apple.
  • 1 teaspoon sea salt, plus more to season
  • 1/4-1/2 teaspoon white or black pepper to taste OR a pinch of cayenne pepper
  • 1 teaspoon nutmeg or more to taste.

Optional: use 1/4 cup *coconut oil instead of ghee for sautéing and add 1/4 cup coconut cream while blending.

Optional:

  • 4 ounces pancetta diced (or fatty bacon) added with onions
  • Wine aspic (gelée) to preserve freshness (recipe below)

Serve:  Toasted gluten-free baguette slices or Paleo crackers (almond flour or flaxseed)

Optional accompaniments:

  • An onion marmalade or caramelized onions, and/or cornichon pickles, or a sweet and savory fruit chutney.

Directions for Pâté:

  1. Trim the white connective tissue from the chicken livers.
  2. Soak liver in a mixture of 1/4 cup apple cider vinegar and 1/2 cup water for 30 minutes to 1 hour. Then drain and rinse the livers before cooking.
  3. Put the trimmed livers in a small saucepan covered with water and 1/2 teaspoon sea salt and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the livers are barely pink inside, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes, then drain.
  4. In a separate saucepan, melt 1/4 cup butter/ghee or coconut oil over medium heat and sauté the onion, apple, and pancetta if using for about 15 minutes until everything turns soft and the onions start to caramelize.
  5. Add the cognac or port wine and cook for about 2 minutes.
  6. In a high-speed blender, add cooked chicken livers, fresh thyme, 1 teaspoon sea salt, pepper, nutmeg, and 1/4 cup of ghee or coconut cream and blend until very smooth.
  7. Season with salt and freshly ground pepper to taste and add more nutmeg if desired.
  8. Spoon the pâté into 3 large ramekins or other serving dishes and cool.
  9. Once cooled, pour clarified butter, coconut oil, or wine aspic over the pâté to preserve it and enhance its appearance.
  10. Garnish with thyme leaves or a bay leaf.
  11. Cool in the fridge until serving.
  12. Serve chilled with toasted gluten-free baguette slices or Paleo crackers, and optional accompaniments.

Wine Aspic (gelée):

After the pâté is chilled, add an aspic layer made with wine, stock, and gelatin to enhance flavor, provide protection, and add a decorative seal.

  • 1/2 cup plus 2 tablespoons port, sherry, or red wine, OR you can also use a white wine.
  • 2 tablespoons water
  • 5 teaspoons unflavored grass-fed gelatin granules
  • 1 tablespoon coconut sugar
  • Pinch of ground allspice (optional), but not with the white wine
  • Optional: Pinch of sea salt to taste

Non-alcohol version: use apple cranberry juice

Aspic Directions:

  1. To make the jelly, put the water and 2 tablespoons of the port in a small bowl and sprinkle the gelatin over it. Let sit 5 to 10 minutes until it absorbs the liquid and looks like applesauce.
  2. In a small pan, warm the 1/2 cup of the port with the sugar and allspice until the sugar is completely dissolved.
  3. Then whisk in the softened gelatin, stirring until the gelatin is completely dissolved.
  4. Let the mixture cool until it’s tepid, then pour it over the back of a spoon (to avoid creating a divot in the pâté) over the chilled pâté.

Storage: Put any leftover pâté in the fridge, using clarified butter or aspic as a sealant; it will last 1 to 2 weeks, sometimes longer. Alternatively, wrap it tightly in foil or plastic wrap and freeze it for a few months. To thaw, place it in the fridge overnight or leave it out at room temperature for a couple of hours. Once this seal is broken for serving, any leftovers must be consumed within 4 days.

Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF, DF, Paleo, and Low-Carb Friendly!

For More Recipes, go to www.LisaStimmer.com