I make chicken liver pate on a regular basis. The recipe I use is from the Nourishing Traditions cookbook (with a couple minor tweaks). This is a great recipe! I had never tried making pate before in my life, and was dubious about how it would turn out, but it had me at the first bite. So good!!!
I’ve always liked pate because I ate it as a kid, so I’m familiar with the taste. But if you’re new to pate, it is fairly strong tasting, but in a good way. The wine, mustard, herbs and lemon juice give it a much fuller taste than just the taste of liver. So if you’re new to organ meats but want to try them (for their amazing health benefits!), then I think this is a good place to start.
This pate is a great on crackers, with vege sticks, on toast or any way you wish to eat it. It also freezes well, so sometimes I will freeze half of the recipe for another day.
Chicken Liver Pate
3 tablespoons butter
1 pound organic chicken livers, coarsely chopped
½ pound mushrooms (I use white button), washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine
1 clove garlic, mashed
½ teaspoon dry mustard
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 tablespoon lemon juice
½ stick (2 oz) butter, softened
½ teaspoon sea salt
1. Melt butter in a heavy skillet.
2. Add livers, green onions and mushrooms. Cook, stirring occasionally, for about 10 minutes until livers are browned.
3. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil then simmer, uncovered, until the liquid is gone. Allow to cool.
4. Process in a food processor with softened butter until smooth.
5. Place in a crock or mold (I use a 1 qt pyrex dish) and refrigerate.
My variations from the original recipe are that I use dried thyme and marjoram instead of dill and rosemary (because I didn’t have dill or rosemary on hand the first time I made it), and I worked out that 1/2 teaspoon of sea salt is the right amount for our tastes.