Chicken Liver Pate

As featured in Holiday 2023 issue of The Applegatarian.

"I first made this recipe when my husband and I raised broiler chickens on our farm.

We were direct marketing whole pastured chickens to local restaurants and often had an abundance of chicken livers in the freezer. I had to get creative with using them up and started making pate for family holidays.

Most people think they do not like chicken livers ...until they eat pate!

It's an easy recipe to get creative with, using different kinds of mushrooms, more garlic, etc. I have even used this pate as a substitute for foie gras on beef Wellington-delicious!" - Carolyn Gahn, Applegate Senior Director of Mission and Advocacy

The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.

MAKES ABOUT 3 CUPS | Total Time: Less Than 60 Mins

Ingredients

3 tablespoons plus 4 tablespoons unsalted butter
1 pound chicken livers
2 medium shallots, diced
8 ounces cremini mushrooms, diced
2/3 cup dry white wine
1 tablespoon fresh lemon juice
2 cloves garlic, finely chopped
½ teaspoon dried mustard
¼ teaspoon dried dill
¼ teaspoon dried rosemary
1 tablespoon heavy cream
Sea salt
Toasted bread, for serving

Instructions

Melt 3 tablespoons butter in a cast-iron skillet over moderate heat. Add livers, shallots, and mushrooms, and cook until livers are browned, about 10 minutes.
Add wine, lemon juice, garlic, mustard, and dried herbs. Simmer until the liquid has evaporated. Remove from the heat and let cool.
Transfer the cooled mixture to a food processor. Add the cream, remaining 4 tablespoons butter and salt to taste. Process until mixture is very smooth. Serve warm, or transfer to a jar, seal, and refrigerate until cold. Serve with toasted bread.