Chicken Liver Pate (DF)

Chicken livers are another great nutrient dense organ.  Whilst they are not quite the superfood that beef liver is, they are still a great addition to any persons diet and they are a little more palatable for newbies than the beef liver is.  Making Chicken Liver Pate and eating it with pork crackle and beef jerky is one way to disguise the new flavour.  Chicken Liver Pate is also freezer-friendly, so making it in bulk is a great timesaver!  

SIMPLE & EASY 3 INGREDIENT CHICKEN LIVER PATE (DAIRY-FREE)

400g chicken livers (organic free-range preferred)
1/2 cup + 1 tablespoon duck fat
1/2 teaspoon salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt)
Makes about 2 ramekins

1. Trim the chicken livers with a knife or kitchen scissors to remove any sinew and cut them into even-ish chunks.
2. Place them in a bowl of ice water while you work.
3. When finished, drain and pat dry with paper towel.
4. Melt 1 tablespoon of duck fat in a medium heat fry pan.
5. Cooking takes about 6 minutes overall. Fry until golden on one side and flip until done.
6. Let them cool slightly and put them into a blender along with 1/2 cup duck fat and the teaspoon of salt. Blitz until smooth.
7. Spoon mixture into your choice of sealable container/s or ramekins.
8. Refrigerate for about 4 hours, but overnight is better to let them fully set.
9. Label and freeze any portions not needed after 4 hour setting time. The pate tastes the same fresh or thawed from frozen, so it’s perfect for making in large batches for freezer storage. To thaw, just place it in the refrigerator overnight and it’s ready to eat around 12 hours later.