rep time: 20 minutes + refrigeration
Cook time: 20 minutes
Yield: 2⅓ cups
| chicken or beef liver | 1 pound |
| bacon fat | 1/3 cup |
| medium green apple, peeled, cored, and finely chopped | 1 |
| white sweet potato, peeled and finely chopped | 3/4 cup |
| finely chopped shallots | ½ cup |
| apple cider vinegar | 2 tsp |
| dried thyme | 2½ teaspoons |
| dried rosemary | 2 teaspoons |
| fine sea salt | 1 tsp |
Wash liver and pat dry. With a paring knife, trim any white sinew and chop liver into ½-inch pieces.
In a large skillet, melt bacon fat over medium heat.
Add apple, sweet potato, shallots, and vinegar. Cover and cook, stirring occasionally, until vegetables soften, about 10 to 12 minutes.
Add liver, thyme, rosemary, and sea salt. Continue to cook, uncovered and stirring frequently, until liver is cooked through, but still slightly pink inside, about 6 to 8 minutes. Remove from heat and allow to cool.
.Transfer ingredients to a blender or food processor, making sure to include all cooking juices, and mix until smooth and creamy. You may have to do this in two batches.
Check seasoning and adjust salt to taste. (Keep in mind that food served cold needs more salt.)
Transfer pâté into small containers and refrigerate until needed.
