Chicken Liver Pate
This Easy Chicken Liver Pate is a great way to gently incorporate healthy organ meats into your diet.
or butter/ghee, divided
pressed or minced
Chicken Bone Broth
or dry white wine
In a skillet over medium heat, saute onions, mushrooms, garlic and chicken livers in 2 tablespoons of schmaltz until very soft and cooked through.
Add lemon juice, chicken bone broth and dried parsley to the skillet and season with sea salt & pepper. Cook until almost all the liquid is evaporated out.
Transfer cooked mixture into your food processor with the anchovy filets. Process while drizzling in the remaining schmaltz until it's a smooth paste.
Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before enjoying with raw cut up vegetables, grain free french baguette or grain free crackers.
The pâté keep for a week in the refrigerator. For longer storage, cover tightly with plastic wrap and freeze, allow to thaw in the fridge for 24 hours prior to serving.
Recipe from www.HealthStartsintheKitchen.com