One bite of this recipe and I’m brought back to the age of twelve. More specifically, I’m brought back to the table in my great grandmother’s Upper West Side apartment in New York City. It tastes exactly like the authentic pâté I ate back then, surrounded by my mother, grandmother, and great aunts.
PREP TIME
15 minutes
COOKING TIME
30 minutes
YIELD
16 ounces
(4-8 servings)
1 lb chicken livers
(or other kind, if you like)
1 small onion or 1/2 large onion, chopped
2 tablespoons + 1/2 cup butter
or bacon fat
1/2 cup red wine
2-4 cloves garlic, crushed
1 teaspoon Dijon mustard
(gluten-free)
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon fresh lemon juice
Sea salt and black pepper to taste
CHANGE IT UP
Substitute apple cider vinegar or balsamic vinegar for the red wine.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a large pot, sauté the chicken liver and onions in 2 tablespoons of the butter until the livers are browned and the onions are tender. Add the wine, garlic, mustard, rosemary, thyme, and lemon juice, and cook uncovered until most of the liquid is gone.
Transfer the mixture into a food processor, and blend to a smooth paste along with the rest of the butter (1 tablespoon at a time) until it reaches a smooth, creamy consistency. Add sea salt and black pepper to taste.
Put pâté in a shallow dish to refrigerate before serving.
Enjoy this spread on celery, carrots, cucumbers, peppers, or any other veggies you want to dip.
