Chicken Liver Pâté

Liver is rich in fat-soluble vitamins (like A), all the B vitamins, folate, amino acids, and minerals (like Iron, Copper and Choline). It's also a high protein food. Ounce-for-ounce it’s one of the most nutritious foods on the planet. Add to that it's drop dead simple to make and unbelievably delicious and you have a powerhouse food. I always make a "3 pack" so I have one in the fridge, one in the freezer and one to give to a friend!

Total time: 1 hour

ingredients

• 2 shallots, minced
• 6 cloves garlic, minced
• 1 leek, sliced thin
• 2 Tbsp thyme and/or rosemary sprigs, finely minced
• 4 slices of bacon, chopped
• 1 lb. chicken livers and hearts combined
• ⅓ cup brandy or bourbon
• ¼ cup chicken stock
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• nutmeg, freshly grated
• ⅓ cup butter
• Salt & pepper, to taste

method

Mince the shallots, garlic, leeks, and herbs; set aside. Start the bacon in a cold skillet. Once fat is rendered and bacon is crisp, sauté the shallots, garlic and herbs in the bacon fat. Set bacon mixture aside, reserving some fat in the pan.

Place pan over medium high heat. At this point you want a good amount of fat coating the pan, add more if needed (like lard, tallow, or ghee). Add chicken organs and sear the outside; they should be golden but still pink on the inside. Remove and set aside to cool.

Deglaze the pan with brandy or bourbon, add the chicken stock and reduce by half or until viscous. Add nutmeg, mustard, and lemon.

Transfer cooled livers and bacon mixture to food processor along with pan juice. Process until smooth. If it seems dry, you can add a little chicken stock.

While processor is running add cubed butter, and season with salt and pepper. Transfer into jars, and cool in the refrigerator until solidified.

Melt remaining butter over low heat. Pour and cap off each jar. Garnish with herbs or edible flowers. Serve on crackers or toast points, or anything you’d like.