Backyard Chicken Liver Pâté
Serves: up to 1 | Cooking time: 15 minutes
Developed by Chef Marco Canora, exclusively for Farmer Focus!
INGREDIENTS
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2 medium sized yellow onion (diced)
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1 pound fresh chicken livers (remove any veins, sinew or fat)
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4T olive oil
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2 large sprigs of fresh Sage leaves
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½ sherry wine for deglazing.
FEATURED PRODUCTS
INSTRUCTIONS
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Heat a black cast iron on grill.
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Add 2T evoo
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Add chopped onions and sage sprigs to pan, season with salt and pepper to taste.
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Sauté, stirring every 10 minutes until onion are slightly browned and translucent
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(this will take approximately 30-35 minutes depending on the level of heat on your grill)
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once done scrape onions on to a plate with a rubber spatula.
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In same cast iron add remaining 2 T of evoo.
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Once the oil is hot enough to give off tiny wisps of smoke add the livers and sauté for 7-10 minutes, getting some brown coloring on both sides of the livers., season with salt and pepper to taste.
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Add cooked onions back to the pan with the livers
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Pour sherry wine into pan and shake until it evaporates, this should happen quickly as your pan should be very hot at this point.
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Pour content onto a large cutting board and hand chop to preferred consistency, for a smoother pate process in a food processor.
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Serve hot with grilled bread.
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