Ingredients
Scale
- 1 lb Chicken liver
- 1 Onion, roughly chopped
- ¼ cup Bacon grease
- 1 tsp Thyme
- ½ tsp Nutmeg
- ½ tsp Cloves
- 1 tsp Allspice
- ½ cup Raw butter or cream
- 1 tbsp Cognac (or sherry, port, brandy)
- Rosemary (optional)
- Bacon (optional)
- Oregano (optional)
Instructions
- *Optional: Soak the livers in milk or lemon juice for 2-6hrs. This is said to help reduce the “livery” taste
- Place the 1/4 cup of bacon grease in the pan and brown the chopped onions on medium heat.
- Once the onions are soft and brown, add the livers to the pan. Watch the heat so as not to overcook the livers.
- Add the nutmeg, clove, thyme, allspice, to the pan with the livers and let everything cook together. Keep the livers pink in the middle.
- Once the livers have browned slightly, flip them over to cook for 30 seconds-1 minute on the other side.
- Turn off the heat and pour livers into the vitamix along with the onions and spices.
- Put 1 TBS of cognac in the pan to deglaze the pan. Let the alcohol cook off for about 1-2 minutes and use a spatula to loosen and scrape all the browned bits.
- Add to the vitamix the cognac and browned bits.
- Add 1/2 cup of the butter or cream to the vitamix. Blend everything together on high until creamy and smooth.
- Once everything is blended together add salt and pepper to taste. Generously salt the pate mixture. It should taste too salty when warm and when cooled the pate will taste perfect.
- Transfer the pate mixture into a glass Tupperware and let it cool in the fridge for several hours. Serve at room temperature.Ideas for what to eat with the pate: apples, carrots, bell peppers, radishes, crackers, sourdough bread, raw cheese, or by the spoonful!