Seeking a special, tasty snack that doesn’t require gloves or silver plates to serve? Try chicken liver pate that’s everything we deserve!

It’s very curious to see how our perception of normal can change the way we live. We, humans evolved to be a social species by copying each other from the very start of our life.

First, we copy anyone who is around us, this way we learn to eat, walk and talk then we start copying those who we deem above us in the social hierarchy. We look for idols to follow and make their behavior our own, creating social groups we belong to.

It’s important to highlight that naturally we only copy behaviors that come from people above us. We don’t tend to copy the behavior of some who is below us in the ranks and definitely refrain ourselves from copying anyone who the social group thinks little of.

The copying winners and not copying loser’s behavior is basic survival instinct hardwired into our brain. It helped us survive for so long that we can’t really do anything about it.

Those, who can’t copy the behaviors set by the group leaders or don’t want to, will be looked down by the group and soon be outcasted. Such individuals would be perished in the wilderness, except of course if they could join or establish a new group.

Luckily, nowadays we aren’t fighting saber tooth tigers with stone axes, but our group gatherings like church, school or work are not less demanding socially as ancient tribes were.

Refuse to believe in immaculate conception and can’t be Roman Catholic anymore, refuse to be trendy and forget about being a prom queen, refuse sugary snacks and forget about promotions, wierdo.

Even if we have a solid opinion based on facts when more people have a differing opinion than ours, we will doubt our assertation.

This herd mentality is used or rather exploited not only in all the marketing campaigns in one way or the other but the most dangerous of them all our social media networks.

Sure enough, it’s good not to be bullied online but that also means we are closed off from differing opinions and valuable information that could come via the same channels.

It’s a little bit like going to a butcher who tells lame jokes and even pretending to laugh on them is painful but it’s worth it because we can get there anything from snout to tail without weird looks in the eye and bonus tips to prepare them.

Strange as it may seem what we think normal or unacceptable one day, can be completely changed in a blink of an eye, given that we receive some crucial information from someone we trust.

For example, if we have been raised on chickens that’s main hide consisted of plastic, we had as much chance encountering giblets as munching on fried locust. Without seeing them much or having seen anyone eating them, these food won’t make it to our normal ever.

We won’t need to be pushed hard though, but need it from the right person. Afterall many of us enjoy prawns that anatomically shouldn’t be less disgusting than locust. Nor are the inner parts of chicken when we get the right tips to prepare them good.

Giblets can make a lovely stew on their own, but we can make much more out of chicken livers. It mightn’t be so exclusively sounding as Foie Gras but, and of course, won’t taste duck at all, but it will make a tasty snack that’s for sure.

Even if making chicken liver pate seems like an enormous task, we shouldn’t postpone it’s making until the last day of best before date in hope of our minions preparing it without even telling them.

It will require a food processor but besides that, minimal slicing and frying is involved. We can get a batch ready in half an hour without breaking a sweat.

It’s recommended to use it on the same day of making or pour an airtight butter layer on top that will keep it edible for 6 days in the fridge. Luckily, it can be frozen and thawed without loss of quality so we can easily pull one out and offer it around to unsuspecting guests with a totally natural smile.

Ingredients:

1lb / 500g Chicken livers (well-trimmed)
1 small Onion (thinly sliced)
2 clove Garlic(smashed)
1 Bay leaf
½ teaspoon Thyme leaves
1 teaspoon Salt
¼ cup Water
1 ½ sticks Butter (room temperature, unsalted)
2 teaspoons Cognac or Sweet wine (optional)
Freshly ground pepper to taste

How to make Chicken liver pate:

Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Add water.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Mix well.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.