I’m a big fan of offal, not only because of the depth of the meat flavor but also because of the high protein content, and the good nutritional value.
Chicken liver is a complete protein that contains all of the essential amino acids, which are those that your body cannot produce.
Also, eating offal means that not a part of the animal is going to waste.
This recipe is extremely simple and handy as introduction to eating liver. It’s lighter that usual pâté recipes, since it does not contain butter, only the olive oil used for frying.
Chicken Liver Pate
- 350 g of cleaned chicken livers
- 1 small onion or two shallots
- Mix of dry sage and oregano
- Salt and pepper
- 30 g Olive oil
- Optional Splash of bourbon
- Add the onion cut in half and the olive oil and chop 10 sec at speed 4. Scrap the sides of the bowl and fry 4 min speed 1.5, 90 degrees.
- Add the chicken livers, herbs, salt an pepper and the bourbon and cook at speed 1, 12 min, 90 degrees.
- Puree at progressive speed 5 to 9 for 30 seconds.
- Refrigerate 4 to 6 hours or overnight so the pâté firms up. The pâté will stay fresh up to 1 week.
- Fry the diced onion until soft, add the chicken livers, herbs, salt and pepper, and cook for about 10-15 min or until done (they can be a bit pink on the inside).
- Puree in a food processor until smooth. Refrigerate 4 to 6 hours or overnight so the pâté firms up. The pâté will stay fresh up to 1 week.