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Liver Pate (AIP)

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Ingredients

Units Scale
  • 12 oz. bacon (uncured, no nitrates, etc.), diced
  • 1 large onion, thinly sliced
  • 1 large leek
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons poultry seasoning
  • 2 lbs. pastured chicken livers (or half chicken liver and half beef liver)
  • 4 bay leaves
  • 2/3 cup sherry (dry or cream sherry, not cooking sherry)
  • 1/4 cup coconut oil

Instructions

  1. Prepare leeks by slicing thinly and washing in a large bowl filled with cool water. Leeks are very dirty and sand will fall to the bottom. Scoop out of the water and set aside.
  2. Heat a large dutch oven to medium heat. (I love my Le Creuset for this.) Once hot, add the bacon. Stir until cooked but not crispy.
  3. Add coconut oil; then the onion and leek to pot. Stir well until soft.
  4. Next, add garlic, poultry seasoning and bay leaves. Stir well for about 30 seconds. Add chicken livers and stir until brown on the outside and no longer red or bloody-looking. (sorry for that)
  5. Add in the sherry and continue to cook until the liquid is reduced, but not dry.
  6. Add the liver mixture to a food processor and process until smooth.
  7. To store, I like to fill freezer-safe four-ounce containers with the pate then add a little splash of olive oil to coat the top. Put about a half to one teaspoon of the olive oil on top, then swirl around to coat. This will help keep the pate fresh.
  8. Allow to cool completely, then refrigerate or freeze.
  9. It is perfectly normal for the top of the pate to be brown in color, while the middle of the pate is pink. This is good and does not mean that it’s not fully cooked.

Find it online: https://mybigfatgrainfreelife.com/2013/09/liver-pate-aip.html