Liver Pate

Hello, again. i have been gone for a long time. I thought it would be a good idea to try out a ton of recipes first and then be more prepared to share them with you all. Today i am sharing a staple in my house…LIVER PATE! Liver Pate is a great way to hide that “livery taste”. Soaking the liver in milk or lemon juice for a few hours will reduce the “livery taste” even more. This is an easy recipe and i always make extra and freeze it. I have a bunch of pictures so follow them from left to right, go down a row, and left from right.

Ingredients:

1 t fresh sage, parsley, rosemary, and thyme (feel free to play around with the herbs you like)

7 garlic cloves

1 medium onion

1 lb chicken livers

4 T butter/ghee

1 1/4  t salt

8 T butter/ghee (cold)

STEPS:

1. saute herbs,onion, garlic, 4 T butter- until soft

2. add liver and cook- don’t over cook them, leave them a little pink

3. (optional) put in sieve and stain out liquid for extra thick pate

4. puree sautéed mix and 8 T of butter cut in cubes (i used my cuisinart)

5. put in mold (i lined a small baking cup with a plastic bag to make it easy to flip it out)

6. refrigerate until hard, and flip out of mold…EAT! with veggies or crackers (recipe coming soon)

~stay gutsy, caroline

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10 thoughts on “Liver Pate

  1. I’m one of the few people that like liver and this sounds really good. Thank you for sharing your recipe at Your Sunday Best! :)

  2. I must say, I’ve never really been a fan of liver pate…BUT I think you may have tempted me to try it ;) I’m pinning this for when I finally work up the courage to make this :) Seems easy enough! Thanks for linking up with Tiny Tip Tuesday this week!

  3. I’m the only one in my household that loves liver LOL. The rest of the family turns their nose up at it. But, when I have those chicken livers available, I may give this a try and not tell anyone what it is ☺ That would be a great way to try out a new recipe on the rest of the family. Thanks for sharing in our recipe hop this week!

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