Chicken Liver Pate

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Chicken Liver Pate

Yield 6

Author Marma Health

Ingredients

• 6 tbsp Butter
• 1 lb Chicken livers
• 3 Garlic cloves
• 1 whole Shallot, chopped
• 1 sprig Rosemary
• 1 sprig Thyme
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1/4 cup Bone Broth
• 1/4 cup Optional: Cream

Instructions

1. Chop the garlic, shallots, and herbs until fine.
2. In a saucepan over medium heat, combine the butter, garlic, shallots, rosemary, thyme, salt, and pepper, for about 5 minutes.
3. Add chicken livers and cook on both sides until pink disappears (about 15 minutes).
4. Deglaze the pan with bone broth and optional heavy cream if you want an extra creamy pate. This also cuts some of the earthiness if you are new to organ meats.
5. Add all ingredients to a food processor and blend until smooth.
6. Spoon into mason jars.
7. Chill in the fridge for 1-2 hours to set.
8. Lasts 1 week in the refrigerator or up to 3 months in the freezer.