Chicken Liver Paté

Our next door neighbors growing up were Jewish and they liked to bring us gifts of chopped liver. Though we thought my mother's liver and onions dinners were ghastly, we liked tiny tastes of chopped liver on saltines. Go figure! Here's an updated version, blended smooth into a paté. Try this as an appetizer or a snack served with crudité such as baby carrots, or celery sticks. Organ meats are very nutritious, so try to work some into your diet. You can skip the butter to make this recipe Paleo or add chopped hard boiled eggs to make it chunky. (Believe it or not, Dr. Hyman's original recipe called for twice the amount of butter.)

Chicken Liver Paté
Adapted from: Food by Mark Hyman, MD
Makes 2 cups

2 Tblsp olive oil
1 large onion, chopped
2-3 garlic cloves, peeled and smashed
1 lb chicken livers
1/2 cup wine (white or red, or substitute chicken broth)
1 large sprig rosemary
1 stick butter at room temperature, cut into slices
1 tsp sea salt

Heat a non-stick skillet over medium heat. Add 1 tablespoon of the oil. Once hot, add the onions and cook until translucent and browned, stirring often. Add the garlic in the last 2 minutes of cooking. Cook until fragrant. Transfer to the bowl of a large food processor.

Add the remaining olive oil to the pan and heat. Cook the chicken livers over medium-low heat until cooked through gently, turning from time to time. Add the livers to the food processor.

Add wine and rosemary to the pan and heat over low flame until reduced by half. Scrape up any brown bits on the bottom of the pan and add to the food processor.

Process the mixture until smooth, then add the salt and slices of butter and process again. Store in a glass container in the refrigerator for up to a week or freeze up to 3 months. Serve with crackers or vegetables.