Friday

Chicken Liver Pate

Before you go "blech",  I will just have you know there were three crackers on this plate
and I unconsciously ate 2 of them before I took the picture! YUM!
THIS is what I want my organic chicken livers to become each year!!
(I will work at a better cracker underneath it.)

Organic Chicken Liver Pate

1 # organic chicken livers
1 cup milk (I used goat milk)
1/4 cup unsalted butter
1 TBL, olive oil
1 cup chopped onion
3-4 small garlic cloves minced
2 bay leaves
1/2 tsp. thyme
1/2 tsp. salt - or to taste
1/2 tsp. pepper
1/4 cup brandy

Put liver into milk and refrigerate for two hrs. (or overnight if you just forgot about it like me :-)
Melt butter, add oil and onions and cook over med. until soft, then add garlic.  Cook a little longer (do not brown).
Add liver and spices cook until liver is brown with just a bit of pink inside.
Remove skillet from burner and add brandy.  Put back on burner and light the brandy. 
Continue cooking until all liquid is gone.  Let cool.  Remove bay leaves.
Blend till smooth. (I used an immersion blender - worked good)   Refrigerate until very cold. Freezes well.


.....dr momi


Linked To: Farmgirl Friday Blog Hop

20 comments:

Candy C. said...

Well...I'll just have to take your word for it! I'm SO not a liver kinda gal! LOL!!

Roxey Lucey said...

I said blech before you mentioned not saying it. I'll take your word for it though. I'm glad you mentioned the cracker though because I think the cracker cancels out the organic chicken liver. :-) Only a sister could be that frank. Love you!

Melodie said...

I used to loved batter fried chicken livers!I haven't had any in years.I have never had Pate.

dr momi said...

Candy C.....it doesn't taste like liver at all :-)

Rxey Lucey....yup the cracker is next...but this IS my liver recipe :-)

Melodie....I have never had batter fried chicken livers LOL!I just couldn't stand to not eat the livers from my (mostly organic)chickens. I've been on a hunt. This will now be on the Christmas menu each year. It is tasty.

Carolyn Renee said...

If I can manage to save any from the frying pan, I really want to try making homemade / homegrown chicken Pate. Alas, no more chicken butchering until Fall :(

Jill said...

Not my thing but I'm glad you enjoyed it! :)

dr momi said...

Carolyn Renee....it will be in the recipe label on the sidebar :-)

Jill....I think your a "chicken" LOL!

Michelle said...

My family loves chicken livers battered and fried. I am going to have to try this recipe on them.

Ronda said...

I just love chicken pate, and I am grateful to have your recipe for it!

That said, I know you know it's hard, like an oyster, to make it look edible! Still, yours made my mouth water. Thanks!

Jody said...

We've been waiting for a recipe like this to drop into our lap! We have a bag full of chicken livers in our freezer from the last batch of them that we raised. We knew we wanted to keep the livers, but being the inexperienced chicken farmers that we are, we weren't sure how to cook them. Now we know! This one will be bookmarked for sure.

Mama Pea said...

We are liver lovers (only organically raised though) and I know we'd like this pate. So how many chickens have to donate their livers to accumulate a pound??

We have some venison liver in the freezer . . . wonder how this recipe would work with it substituted for the chicken livers?

dr momi said...

Michelle....and I'm going to have to try the battered and fried chicken livers that everyone keep talking about!

Ronda....LOL, I keep looking at that picture wondering if it is helping or hindering anyone from trying it :-)

Jody....I was in the same spot as you! Saving those livers that I knew were good nutrition, not having a good recipe -- but ths is it! I hope you like it.

Mama Pea....how many livers = 1 lb.? Aaahhh, I forgot. I actually made 1/2 the recipe this time round because the bag of frozen livers I found in the freezer was a small one. I'd say there were about 6-7 livers to that 1/2 lb. I would so try the venison liver -- I will be doing that next fall :-)

Rae said...

I like liver, beef and chicken, but I just can't get excited about pate. It is a texture thing for me. Can't get past that pasty thing.

A Quiet Corner said...

OMG...I don'tthink I want to try this...no offense...I'll stick to cookies! Liver was literally crammed down my throat as a youngster so it's not your fault!...:)JP

Adam said...

interesting recipe

labbie1 said...

Ummmmm....ooooookkkkkaaaaaayyyyy...

I'll take the cracker! :)

dr momi said...

labbie1...you're a chicken too LOL!

Connie said...

Oh, I can relate to most of the comments! I would have said the same thing before 2003. That's when we moved to Brazil for 5 years, and for months and months I relished all of the wonderful "spreads," fresh, little mozzarella balls and olives they served with heavenly, fresh bread before lunch or dinner at most restaurants. Then, I discovered that at least of the "Spreads" were pate! Oh, SO GOOD! I must make some now!!!

dr momi said...

Connie....I bet half the people going "blech" would love this on a cracker if they didn't know WHAT it was, LOL! This is a great recipe. Enjoy!

Connie said...

I will, thanks! There has been a lot more chatter lately re: the benefits of organ meats, like liver. While I love a good pate, I haven't tried liver & onions yet (high-rated recipe on all-recipes.com, where the liver is also soaked in milk). CanningUSA has a canned "cottage-style" pate recipe/video, too, that I'd like to try.

BTW, while in Brazil, I also got hooked on BBQ'd chicken hearts! They are served in abundance at every churrasco! I never would have thought I would have eaten them like that, much less, liked them!

I'm on the hunt for organic chicken livers tomorrow--don't have my own "homestead" yet! Have a great weekend.

(keyboard problem...prev post should have read "at least HALF of the "Spreads" were pate!)