Bourbon Mushroom Chicken Liver Pâté

Eating the organs of animals killed predominantly for meat is an age-old practice and one of the most sustainable and health-building foods to add to your diet. If you want to truly consider and honor the animals you choose to eat, I think this is a beautiful way to do it; by using and valuing every part possible. I may not kill and butcher my own chickens (yet), but cooking with high quality chicken meat, organs, and bones has been incredibly beneficial for me the last few years. Quality is of the upmost importance here, I must stress, as it may be the difference between consuming a nutrient-rich, healing food or consuming a toxin-loaded product of factory farming. I am lucky to have access to pasture-raised, organically grown chicken products through local farm deliveries to NYC. I highly suggest you research where to find the highest quality chicken livers. And then you will have something more wonderful than gold in your hands! Do yourself a favor and research the benefits of consuming organ meats and then taste and see for yourself! Stronger energy and immunity, clearer skin, stronger hair, better digestion are a few of the main benefits I have personally experienced when I eat it regularly.

This is my favorite way to consume chicken livers, particularly with the addition of bourbon. A farmer at the Union Square Greenmarket sells a Bourbon Liver Pâté that made me fall in love with pâté, however, it’s quite an expensive product to buy pre-made. So of course I make it myself! This time I also added a truly special product from an instagram friend, Adriana, (& one day a real life friend, I hope!), who wild harvests medicinal mushrooms like reishi and makes decoctions a few times a year. I finally snagged one from her Etsy Shop this time and am enjoying it immensely every morning. It also added an extra rich, earthy note to this pâté! Assuming most of you don’t have such an amazing product on hand, simply omit or replace with your favorite mushroom extract , if applicable. Find the recipe below!

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Ingredients:   1 LB pastured organic chicken livers  1/3 cup pastured butter (preferably raw)  2 TBS ghee  1 TBS high-quality bourbon  1 tsp dried herbs of choice (I love thyme and rosemary here)  1 tsp sea salt   Method:   In a large skillet, heat the ghee over medium high heat. Add the chicken livers (and any juices from the package) and leave to brown for a minute or two. Then turn them over to brown on the other side. Lower heat and add the herbs, bourbon, and salt and continue to sauté for a few minutes. Once they are mostly cooked through (a little pink in the middle is fine), turn off the heat and move the pan to the side to cool. In a blender or food processor, add the butter and then the livers (once slightly cooled off). Blend until completely smooth. This may take a couple of minutes and you may need to scrape down the sides and continue blending. Store in the fridge for up to 5 days and enjoy on everything from crackers to toast to veggies (or even scooped up with bacon - yes, that’s my suggestion).

Ingredients:

1 LB pastured organic chicken livers

1/3 cup pastured butter (preferably raw)

2 TBS ghee

1 TBS high-quality bourbon

1 tsp dried herbs of choice (I love thyme and rosemary here)

1 tsp sea salt

Method:

In a large skillet, heat the ghee over medium high heat. Add the chicken livers (and any juices from the package) and leave to brown for a minute or two. Then turn them over to brown on the other side. Lower heat and add the herbs, bourbon, and salt and continue to sauté for a few minutes. Once they are mostly cooked through (a little pink in the middle is fine), turn off the heat and move the pan to the side to cool. In a blender or food processor, add the butter and then the livers (once slightly cooled off). Blend until completely smooth. This may take a couple of minutes and you may need to scrape down the sides and continue blending. Store in the fridge for up to 5 days and enjoy on everything from crackers to toast to veggies (or even scooped up with bacon - yes, that’s my suggestion).