Bethany’s note: Our FIRST EVER recipe spotlight contest entry is brought to you by May! May is a major foodie who lives in San Diego with her husband and two boys. She home schools her boys, directs a campus of 68 home school kids, and leads worship music at her church alongside her husband! We couldn’t be more excited to share her Chicken Liver and Bacon Pate with Recipe with you! *Remember to comment on this post to help May win a $50 gift card to Primal Pastures!
I am sharing a recipe that got my 2 boys, (Zion and Zane, ages 8 and 6 respectively) to eat chicken livers. We are a mixture of WAPF and Paleo at our house, but one thing I felt lacking in my boys’ diet was organ meat. I tried to make them a basic chicken liver pate recipe but they were grossed out and wouldn’t eat it.
So I did what every good home chef does to make something taste better, I added bacon. So Chicken Liver and Bacon Pate was born (which my boys simply refer to as “Bacon Pate”) and now they can’t get enough! 1 batch disappears in less than a day.
- 1 lb Primal Pastures chicken livers
- 8 oz pastured bacon (apx. 8 slices – 6 for the pate and 2 that inevitably don’t make their way into the blender)
- ½ c chopped onion
- 1-2 sprigs of thyme
- ½ – ¾ c of raw cream, pastured butter or duck fat
- 2 T cognac, whiskey or sherry (1T for you, 1 for the pate) 😉
- In an iron skillet over medium heat, cook bacon till browned and crispy. Remove and set aside.
- Leave bacon fat in skillet still over med heat and sauté onion and thyme till it begins to soften. Add chicken livers. Cook until browned on outside but still pink in the center, about 7 minutes each side. Turn of heat and let cool a bit.
- Place livers in a food processor along with bacon and onions. Strain the remaining bacon drippings through a fine mesh sieve into the processor with the livers. Add a half cup of cream and the cognac (as desired) to the processor. Process till very smooth, adding more cream if necessary. Taste and season with salt and pepper.
- Spoon into molds or ramekins. Melt some butter or duck fat and pour just enough to cover the pate. Place in refrigerator to set – apx. 30 minutes.
- You can store in fridge for several days at this point, freeze for 6 months, or eat right away with a cherry compote or sweet reduction of your choice. Serve with sourdough toast points, sliced apples or vegetable crudités.