Chicken liver pate

Nutmeg76

I made some last night, definitely not 100% paleo since it has butter and cream, but it is so tasty. I had it with my lunch today and I wish I had brought more. Mmmmmm.

Akimajuktuq

I will try a chicken liver pate next time I have chicken livers. I recently tried them bacon-wrapped and hated it. I seem to tolerate beef or wild animal liver a bit better than chicken. But I'll keep trying and trying different organ meats, and repeatedly. I think it's very important to eat them.

homesweeths

I made some last night, definitely not 100% paleo since it has butter and cream, but it is so tasty. I had it with my lunch today and I wish I had brought more. Mmmmmm.

Got a recipe to share?

Nutmeg76

http://www.theprimalist.com/classic-chicken-liver-pate/

I used this recipe, but I added two cloves of garlic. I threw them in after getting the onions soft, then cooked the garlic until I could smell it. I used dried thyme because I didn't have any fresh, which I also added at the end of the cooking so it didn't over power it and get bitter. I used *about a half teaspoon and then I used mace instead of nutmeg, about a quarter of a teaspoon. I used a stick of butter, which is a little less than they used. Yeah, I'm one of those cooks. I find a recipe and then butcher it....lol

Roseygirl1

Chicken livers are Jewish soul food...:)

My bubbe (grandmother) used to make them for me when I was a girl. She also used to make chicken soup complete with chicken feet, which she saved for me as a treat, and unlaid eggs---those yolks found inside the chicken at the time of slaughter. (You can't get them commercially any more because industrial chickens are killed before maturity.)

Bubbe's Chopped Chicken Liver

a large handful of chicken livers
a small onion, chopped fine
schmaltz (rendered chicken fat)
1 hard boiled egg chopped fine
salt and pepper to taste

Caramelize the onions by cooking with the schmaltz over a med-low flame until deeply golden brown. Turn up the heat a little and add the chicken livers, cooking until they are still just pink in the middle. Remove from pan and either blend in food processor with the egg, and some extra schmaltz, or chop in a wooden bowl with a chopping blade. (Bubbe called that tool a "hockmesser.") Salt and pepper to taste.

To make schmaltz: Save chicken skin and fat from several chickens, until you have a good double handful. Put in a frying pan with water and cook until the water is evaporated, the skin is brown and crispy (great for topping a salad!) and the fat had rendered out. Save the rendered fat for the recipe and eat the skin! (We call them gribenes.)

If you don't have schmaltz, use oil to cook to the onions and moisten with mayonnaise or more oil. But schmaltz is best!

Rosey

Akimajuktuq

Rosey: thanks for the recipe and sharing about schmaltz and how to make it. I love learning about different foods.

I'm getting beef tallow, beef suet and pork leaf fat in my grass-fed/free ranged meat order. So exciting. In the last while I've been able to take all kinds of steps away from unhealthy food sources. I did not order chicken livers this time; I guess the fact that I hated them last time I had them didn't help.

I'm getting chicken too but didn't order much (I'm kinda crazy for my cows and pigs!) but that's a good idea for the fat if I ever can keep myself from chowing down all the fat and skin as I go. I will write down your recipe and I think I will love it.