Chicken Liver Pate

Chop onion and place in skillet with 3-4 tbsp fat on med-high heat.

Grind sage, rosemary, and thyme in a grinder until a powder.  Add to onions and mix well.

Peel and chop garlic. Add to skillet.

Chop defrosted and drained livers into small pieces and remove any tough parts.  Add to skillet.

Add broth, bay leaves, and salt.*

Add remaining fat.**

Simmer, stirring frequently, until much of the liquid is boiled off.  Be sure not to let it burn at the bottom of the pan.

When mixture is reduced, remove bay leaves.

Transfer to blender and blend until smooth.  Taste. Add salt if necessary.

Pour into storage dishes. Cover pate with parchment paper to keep it from drying out.  Then cover the dish as normal.

Refrigerate for 24 hours for best flavor.  Can be wrapped tightly and frozen for longer storage.

Notes:  *The KEY to rich flavor is to use drippings from roasts, steaks, hamburgers, chicken, etc. in place of broth.  If you use plain broth, you may need more salt than the recipe calls for.

**Another KEY to rich flavor is using leftover fats from cooking meats as noted above.  I use ½ c coconut oil to ensure the pate is firm when chilled. I have never tasted the coconut in the recipe from this.  The rest of the fat is leftover cooking fats, or plain lard or tallow.