- (.5 to 1 lb) Chicken Liver
- (4 oz) Bacon Ends
- (1/2 medium) Onion (white, yellow or red)
- (1 medium) Apple, peeled, cored and chopped
- (2 Tbs (or 1 Tbs fresh)) Thyme, dried
- (2 tsp (or 1 tsp fresh)) Rosemary, dried
- (approx 2 Tbs) Broth or Cream
- (up to 1/4 cup) Bacon Fat, Duck Fat, Ghee or Olive Oil (optional)
- Chop your bacon ends or strips into smallish pieces. Add to a cold skillet or cast iron pan and turn heat to medium.
- Once the fat has rendered and the bacon begins to brown, add onion, apple, thyme and rosemary. Cook over medium low heat until bacon is cooked and onions and apples are soft, about 10 minutes.
- Add the chicken livers to the pan. Cook gently, turning to brown the outside. A perfectly done liver is still pink on the inside.
- Transfer contents of the skillet into a food processor (my preference) or a blender. You might even be able to do this in a jar with a stick blender, if that's your best option!
- If there are flavorful bits stuck to your pan, add your broth, cream or water to the pan to release them, then add the liquid to the food processor as well.
- Puree liver mixture on high until everything is totally smooth.
- Add optional fat and blend again.
You're supposed to let the pate chill overnight before enjoying it, but we usually can't wait to have a sample on a slice of apple or a thin slice of crispy (gluten free) bread.
Spoon the pate into jars. I like the 8 oz wide mouth canning jars.
Chill overnight in the fridge, then put any jars you won't be eating this week into the freezer.
Enjoy! This is awesome on veggie sticks, apple slices, crispy toast and crackers.