Tuesday, April 24, 2012

Chicken Liver Pâté with Thyme

Although organ meats are not so common in modern cuisine; they are  highly valued for their nutrition and unique taste. Matt and I eat organ meat occasionally as a great source of protein, vitamins, minerals and essential fatty acids. This pâté will mature and sweeten the longer it rests, I prefer the taste 3 days after making, use sparingly as it is high in cholesterol. This recipe is a slightly adapted version of Food Network’s Terrine De Foies de Volaille.

Nutritional Content: Per serving (44g) there are 110 calories. Although very high in cholesterol, the spread is a great source of protein, iron, selenium, multiple B vitamins (including B6 and B12) and  a source of zinc and copper.

220 grams free range organic chicken livers, cleaned well
½ cup of milk (or your choice of dairy free milk)
2 fresh shitake or chestnut mushrooms finely diced
4 tablespoons of organic ghee (clarified butter)
½ cup of chopped shallots
1 teaspoons minced garlic
1 tablespoon green peppercorns, drained (if using dried peppercorns soak in water for 30 minutes first)
3 bay leaves
¾ teaspoon chopped fresh thyme
¼ teaspoon sea salt
2 tablespoons Congac or Brandy
Freshly chopped parsley for garnish

Notes about the ingredients:  Free Range organic chicken livers are lower in cholesterol and do not have the toxins which accumulate in conventionally raised chickens fed with growth hormones. They are extremely nutritious. Learn more here. Ghee is virtually lactose and casein free due to the milk solids being removed, see how to make ghee at home.

In a bowl, soak the livers in the milk for 2 hour with the bay leaves. Drain well when ready, saving the bay leaves. In a large frying pan, melt 2 tablespoons of ghee over medium-high heat, add the shallots and cook until soft for about 5 minutes. Add garlic, chicken livers, diced mushrooms,  half of the peppercorns, the bay leaves, salt and pepper. Cook, stirring until the livers are well browned on the outside and still pinkish and tender on the inside. Add the Cognac or Brandy and cook until most of the liquid evaporates, making sure the livers are still tender. Remove from the heat and let cool, discard the bay leaves. Puree the mix in a food processor whilst adding the remaining ghee. Adjust seasoning to taste and process well. Pack the pâté into ramekins, small pots or tins and refrigerate for at least 12 hours. Serve with bread, gluten free crackers or corn chips. 

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