Tuesday, November 13, 2012

Chicken Liver Pate


3 Tbsp. butter, plus 4 Tbsp, softened
1 pound chicken or duck livers
1/2 pound mushrooms, coarsely chopped
1 bunch scallions, white and green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 med. garlic clove, mashed
1/2 tsp. powdered mustard
1/4 tsp. dried dill
1/4 tsp. dried rosemary
1 Tbsp. freshly squeezed lemon juice
Sea salt

Melt the 3 Tbsp. butter in a large heavy skilled over medium heat. Add the livers, mushrooms and scallions, cook for about 10 minutes, stirring occasionally, until the livers are browned. Add the wine, garlic, powdered mustard, herbs and lemon juice. Increase the heat to medium-high, bring to a boil and cook, uncovered, for 8 to 10 minutes until the liquid is gone. Transfer to the bowl of a food processor and allow to cool.
When completely cooled, add the 4 Tbsp. if softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold, cover and refrigerate for at least 30 minutes and up to 1 week.

This is a version of the recipe in "Nourishing Traditions" by Sally Fallon.