I won’t call this chicken liver pate or mousse because that sounds too fancy! But it is delicious, super nourishing, and dairy free.
- 2 tablespoons grass-fed ghee (or other fat if ghee is not tolerated)
- 1 pound chicken livers, rinsed and drained
- 1 shallot or small onion, chopped
- 1/2 cup homemade bone broth
- 3 tablespoons full fat coconut milk
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg (omit for AIP)
- 1/4 teaspoon freshly ground pepper (omit for AIP)
- 1/2 teaspoon ground allspice (omit for AIP)
- 1/3 cup melted grass-fed ghee (substitute coconut oil or lard for AIP)
- In a medium or large skillet over medium heat, melt the two tablespoons ghee.
- Sautee the livers for about 60-90 seconds per side. You may need to work in batches. Do not overcook!
- Set the livers aside and do not clean the pan. Cook the shallots in the drippings and remaining ghee.
- Transfer both shallots and livers to a food processor or blender (I’ve tried both, the high powered blender works the best). Add the broth, coconut milk, salt, nutmeg, pepper, and allspice.
- Process or blend on high until completely smooth.
- Add the melted ghee and pulse to combine.
- Pour into small mason jars (should fit nicely in either 2 pint jars or 4 1/2 pint jelly jars… I prefer the smaller jars because they are easier to scoop from) and refrigerate until cold and firm (about 2 hours).
- Serve with veggie slices for a purely savory dish or with apple slices for a sweet-savory treat.
Keeps in the refrigerator for up to 2 weeks.
- Cook Time: 15 mins
- Category: appetizer
- Cuisine: French