3535. BACON and CHICKEN LIVER PATE

8 oz. organic bacon
1 pound pastured chicken livers, rinsed and dried
5 garlic cloves
2¼ teaspoons dried thyme
2¼teaspoons dried rosemary
1/2 teaspoon unrefined sea salt
1/3 cup bacon grease
herbs for garnish (optional)

Equipment: Food processor

In a medium pan, cook all the bacon until crisp and set aside on a plate. Pour most of the bacon grease into a measuring cup, but leave enough behind to leave the bottom of the pan well-coated. In the same pan, add the garlic and sautee for a couple of minutes over medium heat. Add the chicken livers, thyme and rosemary. Cook until the livers are no longer pink in the center. Remove everything from the pan and set aside to cool for a few minutes. While you’re waiting for the livers to cool, add enough coconut oil (or oil of your choice) to the bacon grease to equal 1/3 cup. Add liver mixture, bacon, salt and 1/3 cup fat to the food processor. If desired, you can keep a few pieces of bacon out to use as a garnish. Process the mixture until it forms a paste. Transfer to bowls, add garnish if desired, and serve immediately. We love to cut carrots in to long “chips” and use them as crackers.


bacon recipe source: Heather Dessinger, Mommypotamus (@mommypotamus)