Easy Chicken Liver Pate

Liver for most people is something foreign on the outskirts of the furthermost territory. Many, many people have never tried it. Up until just a few years ago I myself never really ate many foods that teeter on bizarre. Beginning my nose to tail journey I started with trying new things and on the list was fried chicken livers. In an instant I realized this was not at all a foreign flavor. I grew up on scrapple and many German and other European sausages. Many of which contain "offal," fairly often including liver. In actuality liver and offal are very classic, traditional foods. They are the nutrient dense tidbits the working man consumed regularly. In years gone by if you were not royalty what we now know as "meat" was not available to you. Liver is a cluster of flavor as well as nutrition. It is nutrient dense and packed with folate as well as A and B vitamins. 

Liver pate is very classic and often very, very rich. My version is very lean and lightly seasoned, seeing that I am the only one that will eat it as-is. I don't mind the taste of liver so there is no need in masking it too much. My favorite use for it is actually as a fortifier. My super secret ingredient! Now I won't lie, my husband as well as my kids will not under any circumstance touch the stuff. I can get the boys to eat the livers fried but pate' is just too in your face offal! Mixed into something it goes un-detected. It is a cheap way to get a super tasty nutrient boost. Serve with a variety of lean crackers or even toasted sourdough bread. Great with extra hard cooked eggs and raw diced onion. 

Easy Chicken Liver Pate

Traditional Chicken Liver Pate often has a LOT of butter. I don't add any except what I use to saute the onions and livers with. Add half of a cup of softened butter while pureeing for a smoother, silkier texture. 

2-4 tablespoons butter

1 pound chicken livers, rinsed

1/2 onion sliced

2 hard boiled eggs

2-3 cloves garlic, grated

1/4 teaspoon allspice and/or clove

salt and pepper to taste

Serve With- Toasts, Sourdough, Crackers

Hard cooked eggs, raw onion or sauteed onion.

In a saute pan melt one to two tablespoons of butter over medium heat. Add onions and cook until translucent, 3 minutes or so. Raise temperature slightly, (medium-high) add the livers and one to two more tablespoons of butter if necessary to prevent sticking and scorching. You do not want to brown the livers. Add a splash of water if needed. Cook 3-5 minutes, just until cooked. They can be slightly under cooked in the center. They will continue to cook as they rest. Over-cooked will make them grainy and bitter. Once slightly cooled, puree in a food processor. Add hard cooked eggs, garlic, allspice, clove, salt and pepper. Puree with softened butter and raw onion if desired.

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