Recipe for Chicken Liver Pate
sage and chicken liver pâté
- Yield: 16 as an appetizer
- Prep: about 4 hours (marinating) min
- Cook: overnight (in the refridgerator) min
- Ready In:
This recipe for sage and chicken liver pâté serves approximately 16 as an appetizer. It’s excellent served on sprouted grain or sourdough toast points, with apples and grapes or alongside naturally fermented cornichons. It also makes a good addition to the holiday table.
- 1 lb Livers from Pasture-fed Chickens
- 1 quart Fresh Milk (recommended, but optional)Goats milk
- 14 oz Ghee from Grass-fed Cows OR 8 oz Butter and 6 oz Ghee
- 2 large shallots (Finely Chopped)
- 2 Tbsp Rubbed Sage
- 1/2 cup Sherry
- Fresh Sage Leaves (to garnish)
- Rinse chicken livers gently, drain them and set them in a bowl.
- Pour 1 quart fresh milk over the chicken livers and allow them to marinate in the milk for at least 4 hours and preferably overnight.
- Drain the chicken livers and rinse them again.
- Heat 4 oz ghee in a skillet until melted.
- Add the sliced shallots and brown.
- Add the chicken livers to the onions and ghee. Note that they will release a significant amount of liquid.
- Simmer chicken livers until browned through and until the liquid has largely cooked away. Note that at this point many of the chicken livers will be falling apart on their own – a very good thing.
- Add the rubbed sage and deglaze the pan with sherry.
- Continue to cook until sherry is largely cooked away.
- Allow the mixture to cool.
- Add mixture and 8 oz of softened butter or ghee to your food processor and process until smooth.
- Melt remaining 2 oz of ghee until liquid.
- Spoon pâté into individual ramekins or dishes, garnish with fresh sage leaves and pour melted ghee gently over the pâté.
- Allow the sage and chicken liver pâté to set in the fridge for a few hours or overnight, but bring to room temperature prior to serving.