Chicken Liver Paté recipe
This is a recipe that I grew up making, it was a Sunday afternoon staple in our house. Granted, I have tweaked the recipe slightly now I am a Nutritionist… my darling mother will be horrified to see I have omitted the dash of sherry and the spoonful of redcurrant jelly. These quite often sneak into my paté.. if you fancy trying the original version, you’ll notice the difference in flavour! For me, the health benefits of the chicken livers outweigh any ‘negative’ health effects of the sugars..
Livers (and all offal) are a nutritional powerhouse! Chicken liver is very high in Vitamin B12 (100g provides 287% of the RDA), Vitamin A, Vitamin B2, folate, selenium and iron, zinc and copper. These are essential nutrients and it’s rare to find them in such high quantities in one food group. For anyone feeling run down, exhausted, and generally ‘lacking’, eating offal can be a great place to start. It is also a supercharged option for my fertility clients and for my clients who’s blood testing suggest low or sub-optimal iron or B12.
INGREDIENTS:
400g chicken livers
150g grass-fed butter
3 large cloves garlic
2 medium brown onions, diced
A few sprigs of thyme leaves
Pinch of sea salt & black pepper
METHOD:
- Rinse and drain the livers of any excess blood & remove any stringy sinews.
- Heat half the butter in a pan over a medium heat and then add the onion and garlic, stirring for 5 minutes until they soften. Add the livers and thyme and stir frequently for 3-4 minutes. Season and add the remaining butter.
- Set aside for a few minutes for the butter to melt, then puree the mixture in batches until smooth.
- Spoon the paté into ramekins and leave at room temperature to cool for about 30 minutes before popping them in the fridge. Eat in a few days.
- Enjoy on toast / oat cakes / with crudités, apple slices, gerkins, cheese and salad!
