Wednesday, July 1, 2015


Want to know something funny? My last post (in February! I'm such a bad blogger) was about the very subject of which I write today. Ha. I am so creative and original.

Oh well. This is worth sharing!

Imagine for a moment, a mother and her child, sitting together smiling, laughing, as they share the creamy, delicious contents of a mixing bowl. "Nom, nom, nom!" might've even escaped the lips of the 10 month old child, and definitely escaped the lips of mama, more than once. Envisioning cookie dough? Cake batter, maybe? Yeah, that's what it sounds like. But no, we're talking the creamiest, most delicious chicken liver pâté you've ever had. And you know what's even better than that (don't say "a lot of things!". Don't!)? It's also the easiest, cheapest, fastest recipe I've ever seen or created for pâté. AND it is dairy free, so it fits into almost any diet you may be on. Even my husband likes this, and he is not a liver lover, as much as he does believe it to be an extremely healthy food. We all eat it completely by itself it is so good, including our 10 month old. 

Creamy Chicken Liver Pâté

1 tub, approximately 1lb of chicken liver, rinsed

1/4 cup coconut oil
1 tsp ground sage
1/2 tsp salt + to taste

In your favorite pan, pour the liver and cover completely with water. Boil for 7 - 10 minutes. Drain, rinse again, and drain well. Dump liver into a food processor, add coconut oil, sage, and 1/2 tsp salt. Blend until smooth. Taste, and add more salt as desired (I prefer about 1 tsp total salt, but adjust according to your preferences, keeping in mind this tastes much better with more salt than less).

That is really all there is to it. No bacon. No onions. No butter. No cognac or mushrooms or anything else. Just the most nutrient dense, creamy, delicious 
pâté you've ever tasted.

Now I need to go eat some more of it. 

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