Chicken Liver Pate

Directions

1. Sauté onions in a frying pan until caramelized
2. Add chicken livers until medium rare-don’t overcook they will turn rubbery
3. Place in food processor with some olive oil and serve with vegetable spears or gluten free crackers

Notes:

1. Can add a handful of raw almonds or sunflower seeds to mellow out the flavor until you get used to it
2. As time goes on raise the livers to 1 lb with the two onions
3. Variation: wrap chicken livers in bacon–boil or grill and serve as hourdeurves

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/