2 July 2010

Chicken Liver Patȇ

I started preparing this for my son when he was eating everything blended. I found it so tasty for myself especially on a sourdough rye bread with some green tea in the morning, that started regularly preparing it.

You will need:

200g grass fed chicken liver
1 medium organic carrot
1 organic bay leaf
unrefined sea salt
1 knob of grass fed butter
filtered water

Soak liver in cold water for about 10 minutes. 

Take the liver out of the water and put it in a pan, cover with cold water and bring to the boil.

In the meantime take the carrot, peel it and grate it.

Change the water in the liver, add 1 bay leaf, some salt (can always be adjusted at the end) and the grated carrot.

Cover and put on the small fire, let it boil for about 6 minutes until the carrot is soft.

Remove most of the water (but leave aside for later), throw the bay leaf out.

Add a good knob of butter, let it melt a bit. In my experience butter can never be too much.

Blend the liver with carrot and butter with a hand blender.

If needed add some water and adjust the salt.

Cool it down, spread on the bread and eat.

If you have a small child, to heat it up place in a hot water.