Low-Oxalate Chicken Liver Pate with Apples and Sage

Categories: Low Oxalate

Ingredients

• 1 pound chicken livers
• 2 Tbsp. unsalted butter
• 6 Tbsp. bacon fat
• 1 C chopped red onion (or shallots)
• 1 garlic clove, chopped
• 1 large Gala apple, peeled, cored and chopped into 1/2 inch cubes
• 1 Tbsp. fresh sage leaves
• 11/2 tsp. fresh thyme leaves
• 1/4 C cognac or bourbon
• 1 tsp. salt
• Freshly ground white pepper to taste

Directions

1. Melt 2 T butter and 2 T bacon fat in a large skillet. When hot, add the onion. Stir until the onions begin to brown.

2. Turn the heat to very low and allow the onions to sweat and caramelize for 20 minutes.

3. Increase heat to medium, and add garlic, livers, apple, sage and thyme.

4. Cook, stirring occasionally, until the livers are just barely pink inside and the apple is soft (about 8 minutes)

5. Empty the skillet into a large mixing bowl and chill the ingredients

6. Deglaze the pan with the cognac, bring the liquid to a boil and continue to boil for 3 minutes or so, until the liquid reduces by half

7. Pour the pan juices into the bowl with the liver and add the salt

8. Allow the livers to cool for about 15 minutes, to nearly room temperature – this is an essential step.

9. Once cool, use a food processor fitted with a metal blade to process the the mixture until very smooth, scraping the sides of the bowl occasionally to get everything incorporated.

10. Transfer the paté to a mixing bowl and incorporate the remaining 4 Tablespoons of bacon fat.

11. Add pepper to taste.

12. Place in mold or crock, or small containters such as 4 ounce mason jars, and chill completely. This is best if made at least a day ahead. Freeze any portion that will not be used up in 5 days.

13. Chill at least overnight, but preferably for a day or two. Soften the paté at room

14. temperature for 30 minutes before serving.

15. Serve at room temperature, or slightly chilled with cut up raw vegetables (lettuce ribs, radishes, cucumber slices).

Email to a friend | Print this recipe | Back