Cranberry Chicken Liver Paté
This liver paté recipe is easy to make and very delicious. Perfect for anyone wanting to incorporate more of this superfood. It is Paleo and AIP friendly.
    Servings Prep Time
    36oz mason jars 5minutes
    Cook Time
    20minutes
    Servings Prep Time
    36oz mason jars 5minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. If there is some liquid surrounding the livers, drain them in a colander. Inspect the livers by checking if there are any visible green parts (gallbladder). If there are remove them.
    2. Chop the onion, garlic, and sage.
    3. Heat a large skillet over medium heat. Once hot add the lard or another cooking oil of your choice. Add the onion, garlic, and sage and fry for about 1 minute. Move them towards the edges of the pan and place the livers in the middle. Fry the livers about 5 minutes on each side. When you cut through them the juices should run clear, not red. Add the cranberries on top with some water and cook everything for a few minutes, until the cranberries have popped.
    4. Place everything from the pan into a high-speed blender. Add olive oil, salt, and cinnamon, and mix until very smooth.
    5. Put the paté into 3 6oz mason jars and chill in the fridge for at least 1 hour before consuming. I usually freeze two jars and keep one in the fridge for a couple of days. If you are making this recipe for a party or gathering simply place it in a medium bowl and refrigerate for 1 hour before serving.