Liver Pâté

What you need

• 1 lb organic chicken livers- trimmed (soaked in lemon juice for a couple of hours)

• 1 small/medium organic onion- diced 

• 3 clove of garlic- minced

• 7 tablespoons grass-fed butter – divided 

• ¼ cup chicken broth (optional)

• Salt and pepper to taste

What to do

• In a sauce pan on medium low heat, add 2 tablespoons of butter, sauté the onion and garlic until translucent/slightly caramelized. Add the trimmed chicken livers (drained from lemon juice) and sauté for a couple of minutes. Add the broth and cook for another couple of minutes (you still want it to be pink on the inside). Take off heat and cool then transfer to a food processor or blender with remaining 5 tablespoons of butter and mix until completely smooth. Pour into a glass container and cover with lid. Set in refrigerator overnight. Enjoy! I have an Instagram highlight that show how exactly to do this!

Serve with

• Simple Mills and Jilz Crackers

• Jackson’s Honest Sweet Potato chips

• Celery or really any veg!

As seen with

• Raw Cheddar

• Raw Sheep Manchego

• Raw Goat

• Raw Cows milk brie

  • I am lactose intolerant and do not do well with dairy. I have been able to tolerate raw hard goat and sheep milk based cheeses with the help of digestive enzymes :) Small amounts but it’s fun to experience and enjoy delicious cheese!