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Sage and Chicken Liver Pate

Sage and Chicken Liver Pate
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WebMD Recipe from

  • 1 pound
    chicken livers
  • 1 quart
    milk, recommended, but optional
  • 14 ounce
    ghee or 8 oz butter and 6 oz ghee
  • 2 large
    shallots, finely chopped
  • 2 tablespoons
    rubbed sage
  • 1/2 cup
    fresh sage leaves, to garnish
  1. Rinse chicken livers gently, drain them and set them in a bowl.
  2. Pour 1 quart fresh milk over the chicken livers and allow them to marinate in the milk for at least 4 hours and preferably overnight.
  3. Drain the chicken livers and rinse them again.
  4. Heat 4 oz ghee in a skillet until melted.
  5. Add the sliced shallots and brown.
  6. Add the chicken livers to the onions and ghee. Note that they will release a significant amount of liquid.
  7. Simmer chicken livers until browned through and until the liquid has largely cooked away.
  8. Note that at this point many of the chicken livers will be falling apart on their own – a very good thing.
  9. Add the rubbed sage and deglaze the pan with sherry.
  10. Continue to cook until sherry is largely cooked away.
  11. Allow the mixture to cool.
  12. Add mixture and 8 oz of softened butter or ghee to your food processor and process until smooth.
  13. Melt remaining 2 oz of ghee until liquid.
  14. Spoon pâté into individual ramekins or dishes, garnish with fresh sage leaves and pour melted ghee gently over the pâté.
  15. Allow the sage and chicken liver pâté to set in the fridge for a few hours or overnight, but bring to room temperature prior to serving.
Nutritional Information

Makes: 16 servings
  • Calories293
  • Carbohydrates3.4 g
    • Dietary fiber0 g
  • Cholesterol181 mg
  • Fat27.0 g
    • Saturated fat16.5 g
  • Sodium26 mg
  • Protein6.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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