This was my first attempt at making my own orange and brandy chicken liver pate, and I’m pretty pleased with it.
I love pate but I don’t like the store-bought pate that has too many ingredients, additives, preservatives, and very little organ meat.
How to eat organ meat
We should all be eating more organ meat because it is so nutrient-rich. It is the original super-food. Organ meat is incredible because it is so nutritious and so cheap.
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Organ meat is the most nutrient-dense part of the animal, packed with Vitamin B group, fat-soluble vitamins A, D, E and K, magnesium potassium, copper, selenium ….. (see the table below).
Eating pate is my favourite and easiest way to incorporate organ meat into our diet.
Most cultures place high regard on eating organs and all other parts of the animal, but in Western society, many people regard organ meat should be reserved for their pets. By eating organs, we are utilising and respecting more of the animal, putting less pressure on intense farming.
For now, I will start to eat more organ meat by making my Orange and Brandy Chicken Liver Pate, but I will try and conjure up some more recipes for the future.
Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being too heavy.
- chicken livers – try to find organic chicken livers
- butter – salted butter is preferred
- brandy – optional
- heavy whipping cream
- orange zest and juice
All quantities, ingredients, and instructions are in the recipe card below.
I’d love you to leave a comment on how do you cook and eat organ meat? What is your favourite recipe? Do you have any tricks or tips?
Orange and Brandy Chicken Liver Pate Recipe
- 300 g chicken livers
- 100 g butter
- 1 1/2 tbsp brandy
- 3 tbsp heavy whipping cream
- 1 orange zest and juice
- Wash the chicken livers then dry them with kitchen paper.
- Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
- Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
- Remove from the heat and the orange zest, orange juice, brandy and cream.
- Puree with a stick blender using the blade attachment, until smooth.
- Season with salt/pepper to taste.
- Pour into ramekin dishes, and refrigerate until set.
- These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.
Photo credit: Stirring Change
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