Chicken Liver Pâté
This easy chicken liver pâté makes a nutrient dense sandwich spread or a great dip for veggies.
Equipment
- immersion blender or standard blender
Ingredients
- 1 cup raw chicken livers (about 6 livers)
- ½ cup softened butter
- 1 tsp unrefined salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ⅓ cup whole raw milk
Instructions
- Slice the chicken livers into a few smaller pieces so they cook quickly and evenly.
- Melt 3 tablespoons of the butter in a frying pan over medium-high heat. Reserve the remaining butter for blending later. Add the chicken livers to the hot pan and cook for 2–3 minutes on one side. Season with the salt, pepper, onion powder, garlic powder, and thyme.
- Flip the livers and cook for another 2–3 minutes, until just cooked through. Be careful not to overcook them, or they can become dry and bitter.
- Transfer the cooked chicken livers, remaining butter, and milk to a blender or large measuring cup if using an immersion blender. Blend until completely smooth, scraping down the sides as needed. Your pâté should be the consistency of thick soup at this point (it will thicken a lot in the refrigerator). Add a little more milk if necessary to achieve this.
- Pour the pâté into a serving bowl and refrigerate for at least 30 minutes.
- Once chilled, serve the chicken liver pâté spread on sourdough bread, as a sandwich filling, or as a dip with crackers or fresh vegetables.
Notes
Storage: Store chicken liver pâté in an airtight container in the refrigerator for up to 3–4 days. For best texture and flavor, let it sit at room temperature for 10–15 minutes before serving.
Serving: Serve spread on sourdough or other crusty bread, as a sandwich filling with lettuce, cheese, and pickles, or as a dip with crackers or fresh vegetable sticks.