Chicken Liver Pate with Bone Marrow     

Chicken liver pâté is not only an absolutely delicious treat and one of my all time favourite’s, but it is also a powerhouse of nutrition. Liver is often hailed as an ancestral superfood, revered by traditional cultures for its dense nutritional profile and health benefits. Historically, liver has been prized by hunters and gatherers, often reserved for the most esteemed members of the tribe or given to pregnant women and children due to its rich supply of essential nutrients. The nutrient density and bioavailability of those nutrients make liver a powerful food that supports overall health, vitality, and longevity, embodying the wisdom of ancestral dietary practices.

Chicken liver itself is rich in essential vitamins and minerals, making it an excellent addition to a balanced diet. It’s particularly high in vitamin A, which supports vision, immune function, and skin health. Additionally, chicken liver is a fantastic source of B vitamins, including B12 and folate, which are crucial for energy production, red blood cell formation, and neurological function. It also provides iron in a highly bioavailable form, which is essential for preventing anemia and maintaining healthy blood oxygen levels. Moreover, chicken liver contains high-quality protein that supports muscle repair and growth.Pate

The addition of bone marrow to the pâté further enhances its nutritional profile. Bone marrow is a nutrient-dense food rich in healthy fats, including omega-3 and omega-6 fatty acids, which are essential for brain health, inflammation control, and overall cellular function. It also contains collagen, which is beneficial for joint health, skin elasticity, and gut health. The presence of important minerals such as calcium, phosphorus, and magnesium in bone marrow contributes to strong bones and teeth. Additionally, bone marrow provides a rich source of fat-soluble vitamins like vitamins A, D, E, and K, which play crucial roles in maintaining healthy skin, vision, immune function, and bone metabolism.

In summary, chicken liver pâté with bone marrow is a nutrient-dense dish that provides a wide array of vitamins, minerals, and healthy fats. Its consumption can support various bodily functions, promote overall health, and contribute to a balanced and nourishing diet.

Pate Ingredients:

• 250g unsalted butter, softened
• Ghee or an extra knob of butter
• 3 shallots, peeled and finely chopped or 1/2 smallish red onion
• 3 fat garlic cloves, peeled and finely chopped
• 450g liver (chicken, duck, or goose)
• 1 tsp thyme leaves
• 1 tsp sage leaves, chopped
• 2-3 tbsp brandy or 1 tbsp maple syrup
• 1/2 tsp ground ginger
• A dusting of grated nutmeg
• Sea salt
• Freshly ground black pepper
• 100g roasted bone marrow

Steps

1. Roast the Bone Marrow:
   • Roast prepared beef bone marrow bones, cut side up, at 220°C for 20 minutes.
   • Allow the bones to cool, then scrape the marrow from the center.
   • Reserve the marrow and the rendered tallow (fat) in a bowl and refrigerate until ready to use.
2. Prepare Clarified Butter:
   • Place 160g of softened butter in a small saucepan over medium to low heat.
   • After 10 minutes, the butter should separate. Strain off the top solids and pour the clarified butter into a clean bowl, discarding the milky solids at the bottom.
   • Set the clarified butter aside.
3. Cook Shallots, Garlic, and Spices:
   • Heat ghee or a knob of butter in a large frying pan over medium to low heat.
   • Fry the shallots (or red onion) and garlic for 10 minutes until soft and tender.
   • Add the thyme, sage, and spices, and fry for another 2 minutes.
   • Remove from the pan and place on a plate.
4. Cook the Livers:
   • Turn up the heat, add the livers in a single layer, and cook for a couple of minutes on each side until lightly colored but still pink in the middle.
   • Set the livers aside.
5. Deglaze with Brandy or Maple Syrup:
   • With the pan still on the heat, pour in the brandy or maple syrup.
   • Flame it if using a gas hob until the alcohol cooks off.
   • Simmer for a minute to reduce, then pour into a food processor or blender along with the cooked shallots, garlic, and ginger.
6. Blend the Pate:
   • Add the lightly cooled livers to the processor and blitz until smooth.
   • Add the remaining 90g of softened butter and 100g of roasted bone marrow, and continue to blitz until well combined.
   • Season to taste with sea salt and freshly ground black pepper.
7. Transfer to Bowls:
   • Transfer the mixture into 2 or 3 small serving bowls, leaving room at the top.
   • Clean the edges of the bowls to allow the clarified butter to seal properly.
8. Seal with Clarified Butter:
   • Spoon over the clarified butter and leave to set in the fridge for at least 1 hour.
9. Serve and Store:
   • The pate will taste best if left to develop flavors for a couple of days.
   • If the butter seal isn’t disturbed, it should last up to two weeks in the fridge.
   • Serve with sliced green apple, carrots, celery, or crackers and pickles.

Enjoy!