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Roast-fat chicken liver pâté for Full GAPS chilled in a one-cup glass ramekin

Chicken Liver Pâté With Roast Fat for Full GAPS

A savory Full GAPS chicken liver pâté enriched with lard, fatty pieces, and reduced cooking liquid from a compatible bone-in pork roast, then blended and chilled until spreadable.
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Cooling Time 20 minutes
Servings: 15 tablespoons
Course: Appetizer, Condiment
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken livers
  • 1 teaspoon mineral salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pure onion powder
  • 1/4 teaspoon pure garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 4 tablespoons lard from a Full GAPS-compatible bone-in pork roast
  • 1/2 cup cooked fatty pieces from the same roast
  • 1/2 cup reserved cooking liquid from the same roast; not meat stock or bone broth

Equipment

  • Le Creuset Signature 10.25-inch skillet Artichaut
  • Heat-safe spatula
  • Measuring cups and spoons
  • Ninja Professional Plus Kitchen System BN801 single-serve cup, compatible blade assembly, and motor base
  • Small silicone spatula
  • One-cup glass storage dish
  • Freezer-safe container for optional tablespoon portions

Method
 

  1. Put the chicken livers, salt, pepper, basil, ginger, onion powder, garlic powder, thyme, sage, lard, cooked fatty roast pieces, and reserved roast cooking liquid into the skillet. Spread the liver into one layer as much as the pan allows.
  2. Cook, turning the liver so every piece cooks completely through. Stop when the livers are brown throughout and the cooking liquid is almost gone, with no pool left and only a thin moist coating and a few tiny bubbling patches.
    Chicken livers and fatty pork pieces fully cooked in a Le Creuset Artichaut skillet with the roast liquid nearly reduced
  3. Remove the skillet from the heat and cool the mixture for about 20 minutes. It should no longer be actively bubbling or sending up strong steam.
  4. Transfer half to the Ninja BN801 single-serve cup. Secure the compatible blade assembly, invert and lock the cup onto the base, and blend until uniform and pudding-like. Return the cup upright before opening. Scrape out the first batch and repeat with the second half using a clean second cup or the same cup and blade washed between batches.
    First half-batch of Full GAPS chicken liver pâté near the 100-milliliter mark in an exact Ninja BN801 cup beside its used coated blade
  5. Combine both blended batches in a one-cup glass dish, smooth the top, cover, and refrigerate until completely chilled and thick enough to hold a spoon mark.
  6. Serve from the dish or measure into 15 one-tablespoon portions for freezing.

Notes

Full GAPS: Use pure seasonings and roast components prepared with Full GAPS ingredients.
Roast liquid: This means liquid from the same bone-in pork roast, not meat stock or bone broth.
Yield: 15 tablespoons.
Storage: Refrigerate promptly. Freeze measured portions you will not use promptly; the source does not state a refrigerator day count.

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