Chicken Liver Pate


So what’s the deal with liver? It’s full of healthy fat-soluble vitamins that build up a strong body. One of my favorite ways to eat liver is in chicken liver pate. It reminds me of being in my grandmother’s house in Poland.


1 1/2 lbs chicken liver

1 chicken

1/2 cup mushrooms (You can use dried, as long as you reconstitute them)

1/2 cup wine (I used red wine, although most recipes use white)

1 onion

1 garlic

1 tbsp salt

A few tsp marjoram leaves (Mine came fresh from my garden)

Dried oregano


Sprinkle oregano onto chicken with a pinch of sea salt and put into the oven. While the whole chicken is cooking in the oven, rinse off livers and put onto a frying pan. Cut up onion and garlic, and pour wine over. Add the cut up mushrooms.  Turn heat to medium until wine begins to simmer. Then turn on low and let sit with the top over it for approximately 20 minutes. Push down livers with a spoon to cook thoroughly to the middle.


Set aside and let cool. When the chicken is done cooking (~ 1 hour and 10-20 minutes), take out of the oven and let cool. Peel meat off of bones and add chicken meat to frying pan where the liver is cooled. Save fat/juices from baking pan.


Put livers, chicken, mushrooms, onion, garlic into a food processor and grind to make a paste. Put paste into the fat/juices saved from baking the chicken. If you’ve already discarded this, don’t fret. You can always add 3 tbsp butter instead. This is what is going to make your pate creamy and spreadable. Mix all ingredients together, add 1 tbsp sea salt and marjoram. Mix thoroughly. You can now bake the pate in the oven to achieve a crispy top or put it directly in the refrigerator to chill before spreading onto bread.

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