Any chicken liver pâté fans out there?  No, you say?  You sure?

There was a time when I too “feared” liver (and other odds and ends of the animal).  I was by no means an adventurous eater growing up, and would have never envisioned eating, much less preparing, liver and the like.  But, over time, I’ve become open to trying new things.  As I’ve allowed myself to embrace new opportunities, to relish the unknown, my taste buds have followed and changed in the process.  Now, I crave new flavors.

Liver is not exactly appealing from a visual standpoint; I’ll give you that (I’ve spared you the before shots.).  And, we do eat with our eyes, so I can see your point.  However, if you can look beyond it’s rather drab, brown color, liver has a lot going on from a flavor perspective.

This pâté is smooth and creamy, earthy and minerally, though balanced by a hint of sweetness from the fortified wine (used Marsala since that’s what I had on hand, but sherry, port, or Madeira would be fine too) and sauteed shallots.

If you’re on the fence, keep in mind that chicken liver pâté is simple and inexpensive to prepare; chicken liver runs about $3/pound.  Just saute the ingredients in a pan and then transfer to a food processor, and process until smooth.  Refrigerate for a few hours and serve on some crusty bread.

So simple.  And, might I add, delicious.  Of course taste is highly subjective, so best to try for yourself.

Offal (i.e., internal organs and entrails) were once eaten out of necessity when food was scarce, but are making a comeback today (at least by an adventurous few).

I’ve previously written about chicken heart with [an Italian] salsa verde, chicken liver pasta, blood sausage and chickpeas, and beef tongue sliders.  Even have some pig’s ears in the fridge I’m experimenting with.