How to Make Liver Pate` | LIVER PATE` RECIPE CHICKEN | Bumblebee Apothecary

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Start by melting 1 cup of butter in a cast iron pan on medium high heat.

Chop up 4 onions and add them to the melted butter.

Turn the heat down to medium to prevent the onions from cooking too much.

Add 1 lb of frozen chicken liver to the pan.

Add 5 whole cloves of garlic to the pan without chopping them.

Squeeze some lemon juice into the mixture.

Add about 0.5 teaspoon of dill and 1 teaspoon of Italian seasoning blend.

Sprinkle in some salt and pepper to taste.

Cook on medium low heat until the liquid evaporates, stirring occasionally to break apart the frozen liver.

Once the liver is no longer frozen, cover the pan with a lid and continue cooking until thoroughly cooked, about 20 to 25 minutes for 1 lb of liver.

Use an immersion blender to blend the mixture until you reach your desired consistency.

Serve the pâté warm or chilled in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens