Chicken liver pate’ is full of necessary minerals that nourish your adrenal glands and that help you deal with stress and illness.
Serves: 16
Prep time: 5 minutes
Cook time: 15 minutes
Source: Nourishing Traditions
Ingredients
- 3 tablespoons ghee, coconut oil or duck fat
- 1lb chicken or duck livers, or a combination of both
- 1/2lb mushrooms (washed, dried and coarsely chopped)
- 1 bunch green onions (chopped)
- 2/3 cups dry white wine or vermouth
- 1 clove garlic (peeled and smashed)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon fresh dill
- 1/2 teaspoon fresh rosemary
- 1 lemon (zested and freshly squeezed)
- 4 tablespoons ghee, coconut oil or duck fat
- sea salt (to taste)
Directions
Melt fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned.
Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.
Process in a food processor with fat. Season to taste. Place in a crock or mold and chill well.
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