Chicken Liver Pâté

Method

1. 1

   Melt 25 g of grass-fed butter in a pan over medium heat. Add onion and cook gently for ~5 minutes until soft and translucent.

2. 2

   Add remaining grass-fed butter, garlic, bay leaves, thyme, and chicken livers. Cook, stirring, until livers are just cooked through but still slightly pink inside (about 4–5 minutes).

3. 3

   Pour in the brandy (if using) and allow it to bubble off for 1 minute.

4. 4

   Remove from heat and allow to cool slightly. Discard bay leaves and thyme sprig.

5. 5

   Transfer everything to a food processor or blender and process until completely smooth. Season generously with sea salt and pepper.

6. 6

   Pour into small containers. Once cooled, melt a small layer of extra grass-fed butter over top to seal. Refrigerate for 2-3 days or freeze for up to 3 months.