Rosemary Balsamic Chicken Liver Pate

January 10, 2016 by Leanne Vogel November 2, 2018

Smooth and light chicken liver pate, made dairy-free.

Ingredients

• 1 pound (453 grams) chicken liver
• Filtered water
• 1 tablespoon (15 mL) apple cider vinegar
• 1/4 cup (55 grams) coconut oil
• 1 cup (105 grams) chopped leek, green part only
• 1 sprig (3 grams) fresh rosemary, removed from the stem
• 1/2 teaspoon (2.5 mL) grey sea salt
• 2-3 tablespoons (30-45 mL) balsamic vinegar
• 1 teaspoon (5 mL) freshly ground pepper

Instructions

1. Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.
2. When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.
3. Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
4. Transfer cooked liver and all juices to your high-powered blender. Add balsamic vinegar and ground pepper. Blend until very, very smooth.
5. Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.
6. 1 serving is approx. 4 tablespoons

Nutrition Information Per Serving