Liver Pate

Directions

1. Roughly chop onion and cook on low heat in ghee or butter until soft, about 15 minutes to caramelize onion.
2. Chop garlic and add to onion for about 5 minutes
3. Slice the liver, add to the pan and cook the liver on medium heat in the remaining fat, until no longer bloody. Do not overcook as it will get rubbery.
4. Let the liver and fat cool for a few minutes, then add ingredients to the food processor.
5. Add allspice, salt and pepper, and any optional ingredients you are using.
6. Blend until smooth.
7. Line a container with plastic wrap and smooth the pate into the container so that when it chills, you can turn the container over and peel away the plastic wrap, making the pate slice-able. Or you can just pour it into the dish you will serve it in.
8. You can eat it warm and fresh or chill to harden. It can also be frozen and is delicious once thawed.

Credit: Lisa Jackson

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/