Or in other words…Chicken Liver Pate
Now don’t freak out.
Chicken liver is delicious!
I have a deep love for chicken liver.
I like calves liver, but in my opinion it can’t hold a candle to chicken liver.
There are a couple of different “traditional” ways to make chicken liver pate. I also ran across many recipes where people just added what they felt like adding. I like that mindset. I thought that the addition of hard-boiled eggs sounded unappealing, so I left them out.
I know that bacon fat goes very well with chicken liver, so I used that instead of dairy free butter. I thought caramelized onions and apple sounded like it would be tasty on top.
And it was.
I keep a large ramekin full of bacon fat in the refrigerator.
And by large I mean this isn’t one of those baby ramekins. This is cereal bowl size, folks. Oh yeah.
If you don’t have bacon fat on hand, this recipe is the perfect excuse for you to make yourself bacon for breakfast. You could also use butter I suppose.
Keep in mind that chicken livers and bacon fat were meant to be together.
You won’t be disappointed.
I allow myself fried chicken livers with sautéed onions, mashed potatoes, and gravy twice a year.
Pure Heaven on a fork.
If you haven’t ever tried it you should. They are so tender on the inside and crispy on the outside, salty. Not shocking liver-ee just the right amount of flavor. Amazing. I also like chicken livers chopped up in my Thanksgiving & Christmas gravy.
Pate is a good place to start if you haven’t ever dabbled in chicken livers. Then you can move on to fried chicken livers and before you know it, you’ll be a convert and you won’t be able to live without them in your gravy.
So no more wrinkling of the nose when you hear the words “chicken liver”.
Chicken Liver Pate with Carmelized Apples & Onions
About 1 Pound of Organic Chicken Livers, drained (liver filters the body, better to not have hormones, pesticides, etc . in the chicken)
1 Medium Sweet Onion, diced
3 Generous Tablespoons of Bacon Fat
1 1/2 teaspoons Kosher Salt
A Few Grinds of Fresh Pepper
2 Bay Leaves
About 1/3 Cup Dessert Wine (I used a late harvest Semillon)
1 Granny Smith Apple, diced skin on
1 Medium Sweet Onion, sliced thinly
1 Generous Tablespoon of Dairy Free Butter
Small Pinch of Kosher Salt
Saute the diced onions and bay leaves in the bacon fat until the onion is translucent.
Add chicken livers, salt, and pepper.
Cover with a splatter guard and saute until browned, about 8 minutes or so. Deglaze with the wine and reduce by about half. Set aside.
Lightly caramelize the sliced onion and apple in the butter and salt. Cooking on medium low it will take about 20 minutes or so. Set aside.
Remove bay leaves from liver mixture, add to food processor. Blend until smooth. Season to taste.
Serve with toasted bread or crackers topped with the apple/onion saute.
I sliced gluten free french bread, buttered it (non-dairy) and toasted it under the broiler on each side.
I spread the pate into different ramekins. It will last in the fridge for two to three days and can also be frozen for use at a later time.