Chicken Liver Pâté

Chicken liver is much milder and smoother than beef liver – making it an easy introduction to nose-to-tail eating. It's an undeniable superfood loaded with true vitamin A, the full spectrum of b-vitamins, minerals, and so much more.

Ingredients

• 1 lb pasture-raised, organic chicken livers

• 1 medium organic onion, diced

• 1 medium organic apple, peeled, cored, and diced

• 2 tbs pasture-raised tallow, for sautéing

• A sprig of rosemary

• 1 tsp unrefined salt

• 1/4 cup raw butter

• Splash of raw milk or cream

Directions

1. Sauté the onion and apple in tallow.

2. Chop up the chicken livers and add once the onion and apple are caramelized and soft.

3. Add the rosemary and salt at the end.

4. Let cool. Add to a bowl with butter and a splash of milk or cream. Pureé with an immersion blender until smooth and uniform.

5. Add to a glass and let it set in the fridge overnight before serving.