Chicken Liver Pate

Name: Chicken Liver Pate
Prep time: 25 min
Total time: 25 min
Yield: 2 cups
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 lb chicken liver, preferably organic; 1/4 cup cognac or 1/4 cup orange juice; 1 cup chicken stock or 1 cup beef stock; 1/2 teaspoon dry mustard; 1/2 teaspoon dried rosemary; 1 teaspoon dried green peppercorn, crushed; 2 garlic cloves, crushed; 4 tablespoons butter, softened; sea salt

Submitted by NRG Tribe

"From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Always try to incorporate organ meats into your diet once or twice a week."

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Ready In:: 25mins
Ingredients:: 11
Yields:: 2 cups

ingredients

2 tablespoons butter
2 tablespoons olive oil
1 lb chicken liver, preferably organic
¹⁄₄ 1/4 cup cognac or 1/4 cup orange juice
1 cup chicken stock or 1 cup beef stock
¹⁄₂ teaspoon dry mustard
¹⁄₂ teaspoon dried rosemary
1 teaspoon dried green peppercorn, crushed
2 garlic cloves, crushed
4 tablespoons butter, softened
sea salt

directions

Warm butter and oil in a large saucepan over medium heat.
Add chicken livers and saute until brown, about 10 minutes.
Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
Bring to a boil and boil vigorously until most of liquid has evaporated.
Transfer to a food processor along with softened butter and process until smooth.
Season with salt.
Transfer to small dish and refrigerate.