Chicken livers are wonderfully nutritious, and milder than livers from larger animals. Livers made into paté are even tastier, and in this case - offer more nutritional benefits! This recipe comes from my rowing and weight-lifting friend, Leah Wingfield, who also makes incredible glass sculpture in her day job.
Ingredients and instructions
Step one, saute the livers:
- 1 lb chicken livers
- Bacon fat or butter
- 1/4 C white wine
- Minced garlic
Season the livers with salt and pepper, and saute in a few tablespoons of your chosen fat until gently browned on the outside. Add white wine and garlic, continue to simmer to reduce liquid, about 8 minutes. (For super flavor, cook bacon in the pan first and save the fat to saute the livers.) Deglaze pan with wine.
Step two, blending it all:
- 1/2 ripe avocado
- 1 stick salted butter
- 1 Tbsp MCT oil
- 1 Tbsp Dijon mustard
- 1/2 tsp curry powder
- big squeeze of lemon
- salt and pepper
- (optional: carmelized shallots for more flavor)
Combine cooked livers with blending ingredients in a food processor, and process until smooth and creamy. Adjust seasonings and refrigerate. Flavors develop even more in the fridge!
(If you are new to cooking with MCT oil, it can be a real flavor enhancer and provide some metabolic benefits as well. It's wise to start with small amounts, such as the 1 Tbsp included in this recipe.)
