500 g organic chicken livers
1 onion, diced
3 slices of bacon
1 clove of garlic, sliced
250 g organic butter
100 ml white wine
1 tbsp fresh herbs such as rosemary, thyme, tarragon, or parsley, finely chopped
Heat 60 g butter in a fry pan, add onion and garlic and saute´ for 1 minute. Add bacon and chicken livers and saute´ till opaque. Add herbs and white wine and reduce to just a moist consistency. Remove from pan and let cool.
Transfer all ingredients to a blender, add remaining butter and blend until smooth. Transfer to glass containers with a lid and refrigerate.
Chill time is 1 hour and it will make enough for two small jars.
Don’t overcook the livers; seal them both sides and then remove from heat. Blend all ingredients only when cooled.
It’s important to use organic liver only; it’s the detoxifying organ after all.
Additional melted butter can be drizzled over the top to preserve colour and help to keep the pate from forming a skin on top.
Credits: Joanna Rushton (Rocket Fuel on a Budget)
Photo Credits: Chris Dangtran