Classic Liver Pâté

This delicious meat spread will become a staple in your kitchen. Enjoy this spread for breakfast on a slice of crusty bread and thin layer of mustard or as a delicious appetizer at your next party. Read about the benefits of eating organ meats HERE.

Servings: 8-10 Servings

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ingredients:

• 400-500g Organic Chicken Livers (I've worked with both quantities & it always turns out fine. Just depends on the quantity your butcher sells).

• 7-10 Sliced Shallots (depends on the size of them, 7 medium or 10 smaller shallots. Either way, the onion brings a lot of flavour so have more if you like! You can use any other onion too but it won't be as good)

• 2 Tbsp Butter + more to seal

• 1 Tbsp Olive oil

• 1 Tbsp Balsamic vinegar

• 1/4 Cup Chicken stock or broth

• 3/4 Cups Heavy cream (35%)

Instructions:

1. Begin by preparing your livers. I like to use a sharp knife to remove the chewy white membrane found in most livers. You can skip this step however if you have a very strong blender like a Vitamix which would easily pulverize this piece. This step is however recommended if you will be blending in a normal blender or food processor.

2. Preheat a skillet pan on medium high heat. Add 1 Tbsp of Olive oil once the pan is heated and livers are ready to cook. Evenly salt all the livers then place them in the warm pan, salted side down.

3. Cook for approximately 1 minute then flip each liver and cook for one more minute. At this stage remove all the smaller livers from the pan and onto a plate, leaving the bigger pieces for less than a minute longer. NOTE: Liver is a naturally dark meat and will maintain a deep red colour in its centre even when fully cooked. The best way to check for doneness is with an instant thermometer. Stop cooking when the internal temp reaches 160F-165F (approx. 2 minutes total!). Overcooking livers until browned in the centre will yield a grainy and rubbery pâté which is not pleasant.

4. Once livers are cooked, keep any browned liver bits in the pan and add 2 tbsp of butter. Deglaze the pan then add your thinly sliced shallots. You will cook the shallots, stirring them occasionally so that they don't burn, until they begin to caramelize (about 20 minutes).

5. Once browned, add 1 tbsp balsamic vinegar and chicken stock and cook until they begin to resemble a sort of onion jelly texture.

6. Salt the onions to taste (approx. 1+ tsp) then add 1/4 of the heavy cream to help deglaze the pan once more. Next, add your onion mixture to your blender or food processor along with your cooked livers and remaining 1/2 cup heavy cream.

7. Blend in a Vitamix for 2-3 minutes and any other blender or food processor for 5-7 minutes. This time is necessary if you want to achieve a velvety smooth pâté.

8. Taste and add any additional salt and pepper to taste. Quickly blend again to mix it in.

9. Spoon your warm pâté mixture into your ramekins or mason jars of choice and even out with a spoon. You can also seal your pâté with some additional melted butter overtop of your liver to keep it fresh and the flavours locked in.

10. Refrigerate overnight before eating. As your pâté sits in the refrigerator over the next few days, the flavours will soften and your pâté will become more and more subtle in flavour. This will also help to reduce any iron flavour typically found in livers.

11. I personally do not like the flavour of iron so I always enjoy my pâté over two slices of crisp buttered rustic bread that has been toasted. To it I add a generous layer of liver spread topped with classic mustard. I find that the vinegar in mustard really cuts out any remaining iron flavour. This way of preparation reminds me of a childhood meat spread I used to enjoy called "creton". Your pâté should last in the refrigerator for up to one week.