— starvingchef.com

{organic chicken liver pâté with brandy & fresh herbs}[gluten-free]

If you’ve only ever had chicken livers fried with onions and parsley or wrapped in bacon, then it’s time to experience liver in a more decadent way. Not that Mom’s chopped liver doesn’t hit the spot , but the smooth, whipped texture and buttery flavor of Chicken Liver Pâté is really something special. It is also a great appetizer to impress.


2lbs organic chicken liver

1 fistful organic diced bacon

1 medium onion, minced

2 garlic cloves, pressed

1 shot cognac

1 bunch basil

3-4 sprigs of thyme

1 bayleaf

Pinch of salt

4-5 tbs dijon mustard

½ cup organic heavy cream

4oz unsalted organic butter + 4oz unsalted organic butter

Fresh pepper

3-4 sage, thyme, basil for decoration


Rinse the chicken livers and pat them dry. Cut off any white connective tissue.

Set your stove on medium heat. Start by adding the bacon into your cast iron pan, continue with the onion and let them sweat a bit. Add the liver, garlic, brandy and herbs. Saute the liver until golden brown yet still moist. Season it with salt and pepper. (Salt is only added when the liver is ready, otherwise it makes it hard and chewy.)

When this is done, discard the bayleaf and transfer the sauted liver mix to your food processor with 4oz of diced organic unsalted butter, organic heavy cream and mustard. Process until the pâté is completely smooth. Taste and if necessary, add another touch of salt and pepper. Spoon this liver paste into your serving bowls, smooth it out and let it cool.

Heat the other half of the unsalted organic butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently, until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. If you can’t remove the rest, line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan. Pour clarified butter (or ghee) onto the liver paste. We suggest using clarified butter because it has a deeper flavor than just melted butter. Decorate with thyme, basil and sage. Let it cool completely and if possible wait a few days for it to develop a rich flavor. Serve it on fresh white bread with thinly sliced red onion.

Our wine recommendation with this dish:

Heavier Hungarian white wines such as the Tokaji Furmint or red such as Kadarka (Bulls Blood)