Ladies and gentlemen gather 'round for the ultimate champion, the one and only...drumroll, please... the best chicken liver pâté you’ll ever eat.
Before we kick off, let’s talk about the elephant in the room — chicken liver.
I know what you’re thinking – who likes chicken liver?
Before I tried this pâté, chicken livers weren’t exactly my cut of choice either, but you’ll have to trust me on this: this chicken liver pâté will make you change your mind (sorry to any vegetarians reading this. I don’t make the rules!).
Whilst chicken livers won’t exactly be making it on to your next breakfast shot on the gram, they are exceptionally nutritious, with one of the main benefits being they’re full of iron. Iron is needed to produce haemoglobin, a protein that carries oxygen in the blood.1 Consuming enough iron is particularly important for individuals at risk of anaemia, including people with heavy menstrual periods, pregnant women, athletes and vegetarians.
Chicken liver is a great vitamin A source, giving you healthy vision and glowing skin. It’s also packed full of vitamin B12, essential for forming red blood cells and the proper functioning of the nervous system.
Let’s not forget that chicken livers are high in protein, which plays a crucial role in maintaining overall health and well-being.1 Protein helps with weight management, boosts the immune system, and builds and repairs body tissues, making the ol’ chicken liver pâté a top-notch option for a post-workout snack. If you’re looking for easy ways to squeeze more protein into your day (I know I always am.), you have to try my new protein powder. It’s vegan and comes in either creamy chocolate or velvety vanilla.
Are we all on the same page about chicken livers now?
Now, let’s talk taste. This pâté is like a party in your mouth, with a perfect balance of savoury chicken flavour and a hint of herbs and spices that will have your taste buds doing the cha-cha. It’s smooth, rich in flavour, and so simple to make that it’s almost silly.
And let’s not forget about the convenience factor. This pâté is perfect for those busy days when you need a quick and easy snack. Spread it on crackers, bread, or even as a veggie dip, or get creative and use it as a sandwich filling or a topping on a homemade pizza.
Getting excited? I thought so.
But Lee, where do you buy chicken livers?
I purchase my chicken livers from my local butcher, so I know it’s locally sourced, free-range and more ethically produced. Not only does it make my taste buds and body happy, but my conscience too.
Chicken livers can also be found at supermarkets in the fresh meat section, in the freezer, and sometimes in the specialty or organic section.
When buying chicken livers, check the expiration date and that they look and smell fresh. If you're buying frozen chicken livers, ensure they are sealed, and there are no signs of freezer burn.
So, there you have it, folks. The best chicken pâté you’ll ever eat. Don’t just take my word for it; give it a try, and you’ll be doing the pâté cha-cha in no time.
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Chicken Liver Pâté
- 3 tablespoons extra virgin olive oil
- 500g free-range chicken livers
- 1 onion, finely chopped or us spring onion (scallion) greens
- 2 tablespoons grated lemon zest
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 2 garlic cloves, crushed
- Generous pinch of grated nutmeg
- Heat the olive oil in a frying pan over medium heat.
- Sauté the livers and onion for 10 minutes or until the livers are browned, with no pink remaining.
- Transfer the mixture to a food processor, add the remaining ingredients and season well with freshly ground black pepper. Process until light and smooth.
- Transfer to a small dish, cover and chill in the fridge before using to allow the flavours to blend.
The pâté will keep for 2–3 days.