Rosemary Balsamic Chicken Liver Pate

This is for those days when you want a filling lunch.

Ingredients

●    1 pound of chicken liver

●    1 cup of chopped leek, green parts

●    1 tbsp of apple cider vinegar

●    2-3 tbsp of balsamic vinegar

●    ¼ cup of coconut oil

●    1 sprig of fresh rosemary (removed from the stem)

●    1 tsp of freshly ground pepper

●    ½ tsp of sea salt

●    filtered water

Instructions

●    Using a glass baking dish, marinate the liver in a water and apple cider vinegar solution for 12 to 24 hours. (Add enough water to the tablespoon of apple cider vinegar so that the solution completely covers the liver.)

●    After marinating, drain the liver and place it in a cast iron pan along with coconut oil, rosemary, leeks, and salt.

●    Cover and cook on medium-low heat for 10 minutes.

●    Remove from heat and set aside for 5 minutes.

●    Transfer the liver and juices to your blender.

●    Add balsamic vinegar and ground pepper.

●    Blend until very smooth.

●    Spoon the mixture into a shallow sealable container.

●    Seal container and store in the fridge for 2 to 3 days before serving.

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