I have created a monster in introducing the girls in my family to Chicken Liver Pate. They love it. They eat it by the spoonfuls or spread thickly on sandwiches. I am still trying to teach them to eat this is moderation.
The men? Not so much.
My son's reaction: "That is not even food".
Cory's reaction after the tiniest little tongue touch to the spoon: "Nope. Nasty!"
Rye and I had this to say, " AWESOME! MORE FOR US".
I am okay with it. My feelings are not hurt because Chicken Liver Pate is not loved by my whole family or by most people for that matter. I did encourage them to try it because homemade taste better than store bought. Not to be snobby but I can't bring myself to eat pate that has been sitting on the shelf. I am sure it has been properly preserved but I believe this is something that you should make from scratch and definitely eat while it is still fresh.

A little goes a long way is how I look at it. I feed about a teaspoonful to Finnley twice a week. She is almost one and eats very little meat. This is a way that I can introduce her to a new flavor and know that she is eating something that is good for her.
I have been reading about various ways that you can use liver pate in recipes without eating it by the spoonful. This is especially good to know when dealing with a few family members that won't eat it straight "as is". The suggestions that I am going to try are adding a small amount to hamburgers, adding some to meatloaf and soups/stews. The flavor is masked but the benefits are still included.
I had several neighbors test and taste the pate. I wanted to make sure that the flavor profile was right. My friend Jennifer said it was smooth and she liked the subtle undertone of the addition of the cooking wine.
I am hoping to get a few more livers (rabbit from a friend) and try some new pates in the future.
The pate is easy to make: you saute the veggies, cook the meat, add your spices, blend in a high speed blender until smooth, add your butter/ghee and cream/coconut cream, taste and re-season and you're done.
It is not hard and if you enjoy pate this is something you will want to try at least once to make in your home. I am thinking with the holidays coming up that this is a great appetizer to share with a gluten free cracker or fresh vegetables.
Let me know what you think.
Chicken Liver Pate
Makes about 1.5 cup
1 lb. of raw chicken livers (a small white container at the store is usually 1 pound)
1/2 cup yellow onion, diced small
1 teaspoon fresh parsley
1 tablespoon ghee (to saute)
3 tablespoons red cooking wine (this is optional)
3/4 cup ghee or grass fed butter, unsalted
3 tablespoons coconut fat (found at the top of the can in a can of coconut milk--don't shake)
1 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon nutmeg (we like a lot)
1. Melt 1 tablespoon of ghee in a cast iron pan. Add the onion and saute for 3 minutes. Stir in the fresh parsley. Remove from heat and add to a high speed blender or food processor. NOTE: I used my Vitamix and my pate is very smooth.

3. Remove liver from stove and add to the high speed blender. Add 1/2 a cup of ghee, coconut cream, salt and pepper. Blend until smooth.
4. This is the where you get to decide how it taste. My recipe is just a basic blend. If you think it needs more salt--add more salt. More wine--add more wine. Smoother --add more cream or butter.
5. When your pate is JUST RIGHT for you and your family it is ready to be chilled. Find a container with a tight lid and grease the inside. I used ghee. Pour pate. Add a piece of plastic film to the top if you do not want a skin to appear. Let chill for at least 3 hours.
6. The shelf life is short this is why I would recommend that if you don't use it in days, freeze it. To freeze just put into a freezer safe container, add your date and freeze. Good for 3 months.
Written by Sherron Watson