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A garlicky, onion and shallot-rich pâté that tastes like the savory base of a chicken soup! Packed with nutrition and easy to eat - you're going to love it! | glownotes.co

Paleo Chicken Liver Pâté

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1/2 pound chicken liver , raw, organic, and pasture-raised
  • 1/2 of a large sweet yellow onion , peeled and chopped
  • 6 large shallot cloves , peeled and chopped
  • 6 large garlic cloves , peeled and chopped
  • 1 cup rendered duck fat
  • 1/4 cup coconut aminos
  • 2 tsp apple cider vinegar
  • 1/4 tsp sea salt

Instructions

  1. Place chicken livers in a bowl and cover with filtered water. Using a spoon, or your hands, gently stir the livers under water to rinse them. Drain in a strainer placed in the sink. 

  2. Place a large skillet on the stove over medium heat. Add in the duck fat and heat until melted. Once melted, add in the onion, shallot, and garlic. Stirring gently, sweat the alliums until they're just translucent, about 5-8 minutes.

  3. After that, turn the burner to medium-low and add the liver, coconut aminos and salt. Cook gently, stirring periodically and flipping the livers with a spatula so both sides brown evenly, another 5-8 minutes. Once livers are browned**, take the pan off the heat. 

  4. Cool the pan for 5 minutes, then transfer the mixture into a blender or food processor. Add in the apple cider vinegar. Blend until the pâté is smooth like mousse. Transfer the pâté into a glass container and let it sit in the fridge overnight, allowing the flavors to develop.

Recipe Notes

** Livers are done when they have firmed up a bit (you can check by pressing on one or two with your finger or the back of a small spoon), with their outsides clearly browned, and their myoglobin trickling out. If you're unsure, try temping them; the livers are done when their internal temperature reaches 165° F. When cooking meat, I often use a thermometer to double-check my work. I highly recommend this method if you're new to cooking meat, if your immune or digestive system is compromised, or if you're cooking for someone who has a compromised immune or digestive system. Here's the thermometer I use.