Chicken Liver Pate

Organ meats have been pushed aside in today's society. We have become programmed to think they are bad tasting and to avoid them because of cholesterol. To find out the truth we need to look to the wisdom of traditional cultures. They prized organs meats and always ate them first. They knew how nutrient dense these parts of the animal were. Even animals will eat the organs of their kill first. Today people gravitate toward the expensive muscle meats which have the least nutrition. It seems backwards to be paying the most money for worst piece of meat.
Pate is an easy way to dip your feet into organ meats. The taste is much less potent than other recipes. Give it a try with an open mind and remember how much your body wants this type of nutrition.
This recipe is from Sally Fallon of the Weston Price Foundation. Always get organic organ meats to limit you exposure to toxins.

You will need:
-package of organic chicken livers
-4 tbsp of butter
-1 cup of chicken stock
-1/2 cup of white wine
-2 cloves of garlic
-1/2 tsp of dry mustard, dill, and rosemary
-1 tbsp of lemon juice
-cayenne pepper and sea salt to taste

1. Brown livers in butter
2. Add stock, wine, and seasonings and bring to a boil until liquid is mostly gone
3. Put everything in food processor and blend. If you have a little cream cheese you can add it in and it gives it a nice flavor
4. Serve hot or cold