I used Sally Fallon’s recipe for chicken liver pâté from her splendid cookbook: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. If you haven’t explored it, consider trying it out, it’s fun and delicious! This recipe is a wonderful mixture of ingredients:
- 1 lb. chicken livers (from organic, free range chickens who have access to pasture, who have eaten a diet that most resembles their natural diet, and who have had a good quality of life).
- 1/2 lb. roughly chopped mushrooms
- 2/3 cup dry white wine
- 1 bunch chopped green onions
- 1 clove garlic (mashed)
- 3 Tbsp. butter
- 1/2 Tsp dry mustard
- 1/4 Tsp dried dill
- 1/4 Tsp dried rosemary
- 1 Tbsp. lemon juice
- 4 Tbsp. butter (softened)
- Salt to taste
The most important place to start is with the quality of the chicken livers. It is very important that the livers be from organic, free range chickens who have access to pasture and who have eaten a diet that most resembles their natural diet. We want the chickens to eat worms, grass, and other bugs. This is what gives the yolk that golden color and the omega 6 and 3 benefits. If we do not get good quality chicken livers we risk eating all of the toxins that the chicken would encounter from a horrible diet and from the harm of getting no exercise/fresh air. In addition we are eating an animal with a possible tortured life and that brings no joy to my eating or cooking practice-that’s my personal experience. The liver is also an organ that plays a large role in detoxing pollutants and harmful chemicals like pesticides and PCBs. The same goes for the produce ingredients. Try to buy local, organic, and from a source that you are familiar with as often as possible.
As Sally suggests I began by melting the 3 tbsps. of butter in a large cast iron skillet. Next I added the organic, local mushrooms, liver, and onion. I let this cook for about 10 minutes (until the liver was mostly pretty brown and cooked through). I also let the 4 tbsps. of butter soften on the stove while I did this so that it would be soft and ready to mix with the other ingredients when it came time to blend it all. I then added dry vermouth, lemon juice, Celtic sea salt, and Herbs de Provence. Stirring occasionally, I let this simmer until all of the juices evaporated. I left out the ingredients and spices I was not as interested in adding. Please feel free to try any other spices or veggies you think would be delicious. You can’t go wrong once you have these beautiful quality products!
Sally recommends using a food processor to create the spread with the above ingredients once the skillet has cooled down a bit. When the skillet ingredients were ready I mixed them into a bowl with the softened butter and blended to my desired texture. I don’t have a food processor so I used my immersion blender. Please use whatever works best for you.
Serving my loves:
I made this on a Friday night after a long work week to brighten my day. I fed my willing and interested roommates who decided they love chicken liver pâté as much as I do! They thought the flavor and texture were delicious. It was a bit of hurdle to get over the idea of it. The smell will wash those fears away ;-) The next day I went to my dear friend’s bridal shower in Maine. There were about 30 people there of all ages. It was a lovely potluck and I was so excited to share my pâté. I announced, unsure of how adventurous others would feel, that I was so eager to share my first home cooked chicken liver pâté.
The ladies at the bridal shower were also courageous! Some were uninterested and I was not offended. The ones that were curious were very appreciative, excited, and they loved it! It felt so good to share something I love so much and that I know will nourish their bodies, spirits, and minds. I see why people fall in love with cooking. There is something very primal, life giving, and satisfying in eating and sharing something you love and that you know others will be nourished and fulfilled by as well.
The week after the bridal show I received a text from one of my friends that I grew up with. His mother wanted the recipe and to know how I made it! She had also attended the bridal shower. We got to talking about nutrition, cooking, and the chicken liver pâté. She asked if it was easy to make and I briefly explained it. It was so fun and affirming to know she had thought about it after the party and chose to reach out. I feel very pleased with the whole experience.
I aabbbsssoollutely loved it!!! For years I worked in a Tuscan Trattoria (Corso) while living in the Bay Area, California. That team and the chefs that taught me so much are still my dear friends. I respect them so much! We served: Pâté di fegatini di pollo: Tuscan chicken liver pâté, sage, capers, anchovy, and toast. There fabulous dinner menu can be found here: Trattoria Corso Dinner Menu.
I would always ask the cook for a bit of chicken liver pâté whenever I had the chance. I never felt more energized, vital, and strong as when I ate that appetizer! It is extremely rich in vitamins, minerals, good quality fats, protein, and love. I feel it is pure heavenly fuel. When I made this, to be honest, I couldn't believe I had been the one to make it. It tasted so good. It was different in just the right way and yet the flavor and experience I loved so much before was all there. And even better I now know I have the power to bring this into my life whenever I want it. Such a wonderful feeling!
Absolutely! Especially for events such as potlucks and for my pregnant lady friends to give them the extra boost of nutrients she and her baby needs. I would also whip this up simply for my household and/or for a dinner party.
What would I change about it?
Right now I am not eating garlic to heal and repair a few items of my own. I am not in love with dill and so I enjoyed using the Herbs de Provence. I also love fresh rosemary. I am excited to try it with rosemary next time I make it. I am so in love with chicken liver pâté! Happy eating friends!