Chicken Liver Pate’

Ingredients

1 package organic chicken livers

4-5 chopped mushrooms (cremini, white button or shitake)

3 garlic cloves

1/4 chopped yellow onion

2 tablespoons oil or other animal fat

1/4 cup dairy free milk or dairy based cream

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon sea salt

A couple pinches or grinds of black pepper

Instructions

In a cast iron or skillet add your animal fat, once melted add the chicken livers, onion, garlic, thyme, rosemary and 1/2 teaspoon of salt. Add the milk or cream and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Once cooled move your mix to a blender or food processor. Blend till smooth. Move to a glass container with a lid. Pack the container nice and tight. Drizzle with a little olive oil and a sprinkle of herbs and salt.

Store in the fridge and eat for up to a week