Prep Time – 20 min
Total Time – 40 min
Servings – 4
Ingredients:
- 8 oz chicken livers
- ½ cup water
- 7 tablespoons of butter
- 3 cloves of garlic
- 1 shallot
- 1 tablespoon of thyme
- 1 teaspoon each of sea salt and pepper
- 2 tablespoons of heavy cream
Instructions:
- On medium heat add 2 tablespoons of butter, the garlic and shallot to a skillet and cook for a minute or two.
- Remove the connective tissue from the livers and put in the skillet, adding the water and salt and pepper. Turn up the heat, bringing it to a simmer. At this point, reduce heat to low and cover with lid. Let it simmer until the livers are a light pink on the inside and light brown on the outside for about 5-9 minutes.
- When cooked, remove from heat and let sit for an additional 5 minutes covered.
- Drain the liquid from the pan and add contents to a food processor. Puree and then slowly add the cream and the rest of the butter, continuing to puree until smooth.
- Pack into a container and refrigerate for a few hours before serving.
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Yours in health,
Dr. Pat Nardini, Naturopathic Doctor
320 Danforth Ave suite 206,
Toronto, ON, M4K 1N8
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Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.