This recipe utilizes the prime, yet cheap and nutritious organs of a pastured, organic chicken. Don’t let the looks fool you: pity the fool who won’t eat something because it doesn’t look appetizing. This pate makes a delicious rich spread or dip with fresh veggie chips or sticks. And because of the richness, a little goes a long way. This recipe makes a lot and freezes well, or you can half the recipe.
- 2 pounds pastured assorted chicken organs: liver, heart, gizzard
- 4 pastured hard boiled eggs
- 1 large onion, diced
- 4 TBSP coconut oil/tallow/lard
- 2 TBSP butter
Hard boil the eggs and peel. Heat oven to 350 degrees and bake organs in large baking dish for approx 20 minutes with the coconut oil/lard/tallow. Stir once during cooking to make sure organs are evenly cooked. Saute diced onion in butter until soft.
Put hard boiled eggs, sauteed onion, and baked offal thru food processor and blend until smooth. Add unrefined salt and pepper to taste.
For more information on liver, see The Liver Files – Recipes and Lore About Our Most Important Sacred Food.