HOMEMADE CHICKEN LIVER PATE
Prep 5
Cook 15
1/3 cup (75g) Grass-Fed Butter
1 Onion, diced
1 Garlic Clove, minced
500g Free-Range Chicken Livers
1/2 tsp Dried Rosemary
1/4 tsp Dried Thyme
1/4 cup Bone Broth or Vegetable Stock
1/4 tsp Salt
Pinch of Pepper
1 tbsp Honey
Butter Seal
2 tbsp Grass-Fed Butter, melted
1. Heat one tablespoon of the butter in a medium frying pan on a medium heat.
2. Sauté onion and garlic until softened and fragrant, approximately 2 minutes.
3. Add chicken livers, rosemary, thyme and cook until chicken has browned, approximately 6 minutes.
4. Add broth, remaining butter, honey and seasoning and allow to simmer for a further 5 minutes.
5. Blitz with a stick blender until smooth.
6. Pour into a bowl (or a couple of containers).
7. Pour butter seal on top to fully cover pate (melt more butter if necessary).
8. Refrigerate allowing it to set.
9. Serve as you please (crackers, sourdough & veggie sticks are all delicious!)
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
