Chicken Liver Pate

From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Always try to incorporate organ meats into your diet once or twice a week.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 1  lb chicken liver, preferably organic
• 1⁄4 cup brandy or 1⁄4 cup cognac or 1⁄4 cup  orange juice
• 1  cup  chicken stock or 1  cup  beef stock
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon dried rosemary
• 1  teaspoon  dried green peppercorn, crushed
• 2  garlic cloves, crushed
• 4  tablespoons butter, softened
•  sea salt

Directions

1. Warm butter and oil in a large saucepan over medium heat.
2. Add chicken livers and saute until brown, about 10 minutes.
3. Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
4. Bring to a boil and boil vigorously until most of liquid has evaporated.
5. Transfer to a food processor along with softened butter and process until smooth.
6. Season with salt.
7. Transfer to small dish and refrigerate.