If you ate liver as a child, this might be just the trick to get you back to eating liver as it is delicious and you aren’t dealing with the rubbery texture. If you’ve never eaten liver, a small dab on a cracker can be a good place to start.

Ingredients:

• 1 carton/18 ounces
• chicken livers, rinsed and drained
• 1 large stalk celery, chopped
• 2 cloves garlic, peeled
• 7 fresh sage leaves or 1
• Tbsp rubbed dry sage
• 1 small sprig rosemary or
• 2 tsp dried rosemary
• 4 sprigs fresh thyme or
• 3/4 tsp dried thyme
• 1/4 tsp mace
• 1/4 tsp curry powder (optional, be careful to find one without paprika or cayenne if you avoid nightshades)
• 1 bay leaf
• 1/4 cup rendered fat (beef, lamb, pork, duck etc). I use drippings from cooking oxtails.
• 1/3 cup cognac or dry sherry
• 1/4 cup coconut oil
• 1/4 tsp salt (unless using bacon fat)

Instructions:

Heat the rendered fat in a large sauté pan.
Add celery, garlic, and all herbs and spices. Cook, stirring frequently, until the celery is soft.
Add liver to the pan and cook with stirring until brown on the outside but still pink on the inside (3-4 minutes).
Add cognac or sherry to the pan and bring to a boil. Boil 2-3 minutes until you can’t smell alcohol in the steam.
Remove from heat and add the coconut oil and salt. Stir.
Remove bay leaves and any stems from rosemary and thyme.
Pour hot liver mixture into blender or food processor and pulse until smooth.
Line a 7.5 x 3.5 inch loaf pan with parchment paper and pour the purée in, smoothing the top.
Once it’s cool enough, cover with plastic wrap so there are no bubbles.
Refrigerate overnight or up to a few days. Serve with buckwheat crackers.
The paté also be cut in slabs and frozen.