Eosinophilic Esophagitis Friendly Chicken Liver Pâté Toasts
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Learn more →Ingredients
4 servings
For the pâté
- 1 lb fresh chicken livers, trimmed of connective tissue and any green spots
- 4 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- 2 tbsp chicken broth
- ½ tsp salt, plus more to taste
For sealing
- 2 tbsp unsalted butter, melted (for sealing)Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the toasts
- 8 slices bread, about ½-inch thick
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken livers dry with paper towels. Melt 2 tbsp of the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the livers in a single layer — do not crowd — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
- 2
Flip the livers and cook for another 2 minutes. They are done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the centers are just barely pink when cut — avoid overcooking or they will turn grainy. Transfer the livers to a plate and set aside.
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