Sweet Chicken Liver Pate

Ingredients:

8 oz pasture-raised chicken livers

2 Tbsp duck fat or unsalted grass-fed butter

1/2 cup unsalted grass-fed butter, melted

1 small shallot, diced

1/4 cup raw cream or full-fat coconut milk

1/4 cup raw apple cider vinegar

1 tsp Redmond real salt or Celtic sea salt

1 tsp fresh thyme leaves

1/2 tsp black pepper

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Rinse and pat the livers dry

Melt 2 Tbsp of duck fat (or unsalted grass-fed butter) in a medium skillet over medium heat

Add the shallot and cook until it begins to soften, about 3 minutes

Add the livers and saute for about 3 minutes per side. The insides will still be a little pink

Transfer the shallot and livers to a blender or food processor

Add the melted butter, cream or coconut milk, vinegar, salt, thyme, pepper, cinnamon, and nutmeg then blend until completely smooth

Pour the pate into a container or jar, then place in the fridge to chill