My friends Vera and Michael have been raising organically fed heritage chickens this summer, providing me the perfect opportunity to stock our freezer with Poultry Paté. If you have a local butcher or a nearby farm that raises animals for meat, they probably have affordably priced livers and hearts. These parts of the animals are cheap because they aren’t eaten much in the modern American diet, yet they are loaded with nutrients.
I developed a recipe for chicken livers and hearts using meat from Vera and Michael’s first slaughter earlier this summer. As I crafted my recipe, I tried to find ways to mellow out the strong liver flavor – I can’t stomach plain livers alone. Hearts taste like dark chicken meat, so adding them to the mix helped. I then added onions, garlics, and lots and lots of green herbs (so abundant at this time of year) for a final product that I think tastes great! After crafting the right recipe, I scaled up, freezing a year’s worth of my final product in small jars.
4 cups chicken livers
2 cups chicken hearts
2 onions, chopped
4 cloves garlic, chopped
2 tablespoons butter
1.5 cups+ chopped parsley
3 tablespoons+ chopped sage
3 teaspoons+ chopped thyme
1/4 cup sherry
splash of milk
*In the end, you blend everything up, which means there’s no need to worry about removing gristle from the organs or chopping any of the veggies finely.
1) Saute onions in butter until transparent. Add garlic and 1 cup parsley, 2 tablespoons sage, and 2 teaspoons thyme, stir. Add meat and saute until cooked through (color will change from red to brown). Remove from heat and cool.
2) Dump cooked mixture into food processor, reserving the rich broth for another dish. Blend (I did half at a time) with remaining green herbs, sherry, and milk (or broth) as needed for a smooth pastey consistency. Add dashes of salt and pepper to taste.
3) Enjoy! I love spreading this on sourdough bread and sprinkle a layer of sauerkraut or fresh sliced veggies on top.