市販品は忘れて！自家製鶏レバーパテは格別

市販品は忘れて！自家製鶏レバーパテは格別

Welcome back to Homestead on the Brook. My name is Grace. A few days ago, we processed some of our rooers for the first like animal processing we’ve got to do here on the homestead. So, today we are going to cook some of the meat that we have processed. And we actually have some livers that we kept from I think it’s like six or seven roosters that were processed and we’re going to make some chicken liver pate. I’ve been making pate for a few years now. It’s like a family favorite and we just get our livers from the supermarket. We make the pate with about 500 gram normally, but um I’m not actually sure how many livers that is roughly. Um but we only have I think like six or seven rooster livers, which is roughly a fifth of what I normally have to make pate with. So here they are in all their glory. These are from Saturday. So, they should still be good. I’m actually really excited. I’m excited to see how diff like if the taste is any different to like the supermarket ones cuz they look a lot different. Um, so that’s about 130 g roughly. Yeah, this much will last us about a week if we’re lucky. I don’t know. I really like pate like and the toddlers like it too. They’ll like eat it out of the jar with the spoon. So, maybe we’ll see. Depends how good it is. Um, so that’s the main ingredient is the livers. And then the next main ingredient is actually butter. So it’ll vary the amount of butter that you use depending on the recipe, but I like to use like roughly 70% of the weight of the livers in butter. So that’ll be about 90 g of butter. And then I also put a little bit of onion, some garlic, thyme, bay leaves, and then obviously some salt. And we will be using the very bougie aralor scotch for our pate. You can use bourbon or just like um lowerend whisies cuz it’s just pate. But for our first homestead animal processing recipe, we will be celebrating with some aral. Maybe we’ll enjoy our pate with some aral, too. So, that’s our favorite whiskey, by the way. Yeah. So, I’ll walk through all the steps with you. First things first, preheat the pan. You kind of want it on a temperature that you would like cook scrambled eggs on. Well, that’s how I do it. If you haven’t made pate before, the livers are sauteed with the um aromatics in the fry pan for like literally like 3 minutes, probably even less cuz I’m using a lot less livers. And then it gets set aside to cool and you blend it up with the salt and whiskey and butter. So, it’s like really, really simple. Um, so now I need to cut up this onion. One takeaway that I took from processing my own roosters was after buying everything from the store your whole life, I feel like you fall into this thinking of like, well, it’s just it’s too hard to get your own raw materials. And after processing the roosters, it’s kind of like the veil’s been pulled back and it’s not really that hard to get your own livers. Like, yeah, it’s not really this secret. Yeah. There’s not some like sort of gnostic skill that some people have and some people don’t. It’s really not that hard. almost like it’s a conspiracy. Anyway, it’s a very very big mind shift of going from that consumer mindset of just buying everything to being able to produce our own stuff. Yeah. But not necessarily consumer cuz like you you’re talking about food, but I guess like self-sufficiency. I know that’s kind of like a bit of a buzz word, but knowing that you you don’t always have to be at the mercy of other people and other people’s resourcefulness. You can be resourceful and s self-sufficient. you know, you don’t have to be 100% self-sufficient because I think that’s very unrealistic and unnecessary, but there are a lot of things um and especially with food that you can quite easily do yourself, very minimal effort and it ends up being 10 times more beneficial, not just nutritionally, but also with the skills, learning how to be resourceful and the process in putting the labor into doing something that you get to enjoy the fruits of. Yes. Pun intended. Yeah, exactly. Um, but yeah, even like get half of a wine barrel kind of size planter, put some potting mix in it and just poke a few little like silver beat seeds in there and you can get those massive silver beads in like a couple months, like 8 weeks, and they cost like five bucks each. And you just like just cut the leaves off as you need them and, you know, save like $20 off your grocery bill. They’re so expensive and they take zero effort. You just water it every now and then and that’s it. Yeah. Or like spinach or lettuce or whatever is like such an easy way to get into it. This is like meat processing is obviously like pretty next level. But I’ve had a garden a vegetable garden and I’m very patiently waiting to get ours all established after the house builds which we’ve got the series on our channel. So you can check that out too. Um but yeah, we thought this is kind of like a good The boys are doing the dishes. Yeah, this is kind of like a good introductory homesteading experience, I think, food process. First, the first recipe for the channel. Yeah, the first recipe. Cuz there’s probably going to be a lot more recipes cuz I love to cook. I love to bake and I love to just enjoy literally enjoy the fruits of my labor. So, yeah, I think we’ll do I’ll do another video on like the essential household items that we need on this homestead to make life easier, like our bread maker and a few different things. It just helps helps make our life a bit easier while we’re camping here. Yeah. So, for that much livers, I probably don’t even need to use half of this. I might use like about this much. You just you just don’t want to overpower the flavors when you make this properly. It actually tastes quite nice like the flavor of the liver. So, an onion and garlic are aromatic. So, you don’t want to go crazy with them. But if you’re using a tray like say from coals or whatever, you’d use a whole onion. So this guy is just going to get all sliced up into little slices. Not super thin, just enough to saute and it will soften pretty quickly. If you’re making this yourself with some like livers from a tray, they will usually come like quite large. So I’ll just show you these ones. These are beautiful. Oh, look how pretty they are. Sorry about the lighting. It’s not very well lit in here, but these are really beautiful. Super rich colored. Um, if you get these from Coohl’s or Woollies, they have all these little trimmings on them that usually you would take off, but Jake’s done a very good job at butchering the roosters, and he got these out really nice and clean. So, I don’t actually have to do anything to these. So, I’m just going to put the tiniest bit of oil. It’s at temperature now. Um, just to saute the onions, so you don’t want a lot onions in. [Music] This will go really quick because there’s not not a whole lot in here. I’m just going to turn this temperature down cuz I don’t want them to get too cooked. I really don’t even want them to caramelize. Just kind of like soften and go translucent. While that’s sautéing, I’m going to grate the tiniest clove of garlic. Just a little guy like the top part of the pinky. Now, with these livers, what you would typically do is soak them overnight in milk. Now, I’m not doing that because I don’t have the time to do that and I’ve never done it. But, it’s just because I’m lazy and I don’t think ahead. I just like randomly get them in. I’m like, I’m going to make pate and I don’t want to soak them. But, if you soak them, the flavor is a lot better. I want to try them not soaked because I’ve always made pate not soaking it. And I just want to be able to like compare the flavor of the storebought ones to our own roosters. My sister made it with soaked livers soaked in milk overnight and it was distinctly um more mild the flavor and enjoyable. So garlic’s in now. Onion is almost ready. Now I’m going to put a few little thyme leaves in there. You can just throw the whole things in there like this or pull them off the stem, whatever you prefer. They end up falling off the stem as they cook. So, that’s going in there like that. Once you start to smell the garlic and the thyme, which is right about now, I’m going to put the livers in. Now, the livers cook very quickly. It’s a delicate process. You do not want to overcook them. That’s what gives it that really gross kind of like gy kind of flavor. You have to get cook it just right. So still pink on the inside, not red, but not gray either. You got to stand close by. I’m going to put this tent back up. And I’m just not dumping it in there cuz I want kind of like a good surface area on each of them. So that the idea is that you kind of like flip them. So pretty simple skills here. Just sautéing. These are so beautiful. These livers, they’re like I don’t know if you can see them, but they’re like super shiny. Really soft. They’re not crumbly like the supermarket ones. Almost like gelatinous. Super smooth. Can definitely tell a difference just the appearance and the texture. Oh, they’re so cute. Looks so good. So, you can see as they’re cooking, they’re kind of like start going pale just like a steak, I guess. I’m going to start flipping them now. You can see how quick this goes. It smells good, too. like it doesn’t smell like stinky organs. It smells like good food. So, I can I can tell by pressing them that these are almost done already. So, I’m actually going to turn this off now and just let them cook on that residual heat. And then I’m going to cut it open before I take them off. So, this is the part that you don’t want to mess up. You You need to get this part right. So, don’t try to multitask. So you can see how this one’s pretty much over cuz it’s just so small. You This probably won’t be a problem with the supermarket ones cuz they’re actually a lot bigger. But yeah, these are these need to come off right now. See if I can find a fatter one that’s maybe not so cooked on the inside. Oh, it smells really good. There’s a big fat guy. Maybe this one. Oh, that one’s not cooked. Oh, that’s so funny. Yeah, that needs to go back on. Yeah, that’s the other disadvantage is when when they’re all different sizes is that they don’t cook consistently. This one’s like cooked just right. He’s still like pink on the inside, but cooked. But you can see here it’s kind of gray, but here it’s still pink. Not red pink. Not gray. Pink. See that one’s like almost too cooked. Kind of like gray in there. The reason you don’t want it too cooked is just because the flavor is not that great. It just tastes better when you get it just right. Like so many other things like a steak. Um I just realized I forgot to put the bay leaf in. So you would just do the same thing with the bay leaf as you did with time. You just throw it in. The bay leaf is kind of more just like for an aroma more than it is about a flavor. Um but you’ll find lots of recipes use different herbs anyway. Some will use rosemary as well. Um I normally will chuck a bay leaf in, but I’m not good at the talking cooking thing. I’ve got the livers, onion, garlic, and thyme in here. And I’m just going to put it set it aside to cool down. Um because the next step is to actually blend that with some butter and the whiskey and the salt. These all go together at the same stage. You don’t want to blend the livers with the butter when they’re still hot because it will melt the butter and you don’t want the butter to separate. Um, it’s best to do it when the butter is room temperature and these are room temperature, but I advise putting them in the fridge to cool instead of leaving them out on the bench. So, I’ll cut off what I need from this and let this sit at room temperature while that’s chilling in the fridge. And then I’ll come back later and I will blend it all up. So, I want to do about 90 g, which is about here. See how good my guesstimating skills are. Okay. What’s your guess? Show us 93. 93. I’m going to guess I’m going to guess 87. 82. 82. That’ll do. I’m going to mix that with that in a processor in an hour or two. We’ll see when these livers are ready for processing. So, we are back. It’s been about 30 minutes and these have been chilling. Um, and these are now room temperature. The butter is also room temperature. And I’ve just chopped it all up. And the next step is to process the livers, garlic, onion, and thyme in the food processor. This is just like a little mini one that comes with the the hand mixer from This one’s just from Kmart. I would normally have it in a bigger container. I actually like to use those IKEA dry foods pantry jars. The big tool I think is like nearly a liter cuz that’s pretty good size. And I would just use the the immersion blender um attachment and like actually like blend it all up. Because there are so few ingredients in the pate, you really want to have a good butter. The butter is like I said, it’s 70% of the weight of the livers. So, it’s like the main ingredient besides the liver, and it really kind of like makes or breaks it. So, I would advise getting a good quality butter. Um, I would always use just the home brand organic butter from Coohl’s. Um, this one I also really, really love. It’s the West Gold New Zealand one. It’s the grass-fed unsalted. Basically, if you would happily eat a slice of butter, then like of that particular brand, then it’s probably going to be good. Um, another good indicator is like the butter fat. Oh, no. I think it’s milk fat ratio. No, what’s it? Does this one have it? Normally, it says like what the ratio is and then the percentage of like the butter fat. The higher the better, basically. That doesn’t have it on there, though. Grass-fed is a pretty reliable indicator of whether it’s going to be good butter or not. Also, I tend to find the organic butters are also really good. Um, but yeah, obviously if you’re on a budget and you just want to make some cheap pate because they’re like preposterously expensive for these, like a tablespoon of pate, just use whatever you’ve got. But if you want to make a good one, you got to use good ingredients. So, we’ve got the good butter, the good homestead, fresh rooster livers, and the best whiskey on the planet for our bougie pate. So, let’s blend up these livers. When we moved here, these little Bluey batteries powered our campsite for 5 weeks while we waited for our power to be installed. So, hey Bluey, if you want to sponsor us. Yeah, we don’t actually have a power point here at this bench. So, that’s why we keep these Bluey babies around. This one was the first one we bought, wasn’t it? Mhm. Yeah. And then we got another big one that we can run the coffee machine off, which we also still use. So, liver is in. I stripped the thyme leaves off the stems, so they’re just in there loose in there now. You don’t really want to blend up the stems. They don’t blend up very nice. So, lid goes on. Looks pretty good. You kind of want to get it to like as smooth as you can. Um because once the butter goes in, you’re pretty much just combining them. I don’t think I’m going to get it much smoother than that with this little processor. This is good for just throwing it together for small quantities. If I kind of like psych myself out and make it too much of a big operation, then I end up not going to the effort to do it. So, now the butter goes in. Depending on your recipe, it’ll tell you to put in a little bit at a time and blend it at a time, or you can just dump it all in at once. Cuz this is a little processor and it’s not super powerful, I’m just going to put a little bit, blend it, and then like just keep adding it as I go. You can see it’s starting to change color, getting a bit pale. We still got some chunky butter there. I’m going to put one more in while I also put in the whiskey and the salt. And then I’ll put that last bit of butter in once this is all combined. I think for this much I will put maybe half a teaspoon. So this is just Celtic sea salt. Fine Celtic sea salt. I think that’ll be enough. I don’t want too salty. You don’t have to put whiskey in it, but it’s just not the same without it. I’ve made it without it before and like it’s not even worth it. You would put in roughly like a tablespoon per pound of livers. So, I’m just going to measure with my heart. This is Yeah, roughly going to be once it’s all combined about just over 200 g. I think that’s enough. That’s a little bit. Oh, it smells so good. Last bit of butter. I’m just going to get a spatula and scrape down the sides cuz you can see there’s still liver unblended here and on the side. My little pate boy. Do you want to try some? Yes. Almost ready. Just scraping down these edges. I think we have to mix it one more time. Jet. Last mix. Now, this is pretty lumpy. I actually like my pate quite smooth, but that’s also because I’m kind of picky with my pate. And this isn’t exactly a state-ofthe-art tool. So, let’s give it a try. I don’t think I’m going to get it smoother than that. It’s okay. All right. Taste test. Do you want to do the honest? I think we should both do the at the same time. Yeah. Ready? It smells really good. Cheers. Oh, man. Oh. Is that like my best pate? Is it yucky? Oh, it’s really good. I think it is. It’s really Is it yucky? It’s really rich. I don’t know how to explain it, but like it just like fills your sinuses. It’s kind of It tastes a lot like pate when you’ve soaked the livers. And I don’t know what the point of soaking the livers is, but I guess it’s kind of like to take the edge off the flavor. Man, that’s good. Is it yucky? That’s yummy. You want to try it? Is it yucky? No, it’s very good. This is pate. You reckon, Ryson? Good. Good. Oh, yucky. Good. It’s really good. It’s very umami. It does taste different to the storebought ones. Yeah. I don’t really know how to describe it. I think it probably has a little bit too much whiskey. Like the whiskey is supposed to compliment it, but I think it’s definitely more prominent. That’s it. That’s the pate. These are rooers that we actually hatched, which is pretty cool. I don’t think that recipe was on point for that quantity because I was kind of just like guesstimating the quantities cuz like I said, normally I would do like half a kilo at once. Considering I’m pretty impressed. Same ransom is demolishing it. He’s eating it like ice cream. What do you reckon, Ransom? A little liver boy. I think next up we’ll um do a chicken roast dinner. Yeah, we’ll see how these roosters go roasted. I’m not super optimistic that they’re going to be good roasted. Um I have a feeling they’re probably going to have to be like soup chickens, but we’ll give it a while. Live and you learn. This is part of the learning curve, you know. Like I also heard that you should try to fatten them up a little bit and get them on some meat chicken feed for a couple of weeks before you process them. So I think it I think it’ll be good for us to have that experience while we get to see the trial and error and really be able to see the difference in how we raise and process our own meat. So that’s it. I hope that was as informative as it probably was entertaining and we’ll see you in the chicken roast recipe demo. Extravaganza. I don’t know how much of an extravaganza it’s going to be. So, thanks for joining us here on the vlog and we’ll catch you on the next one. Do you want to try some? It’s pate. It’s creamy. You have to try. You try it with your finger like this.

We recently processed some of our own roosters here on the homestead, and instead of letting the livers go to waste, we decided to turn them into something delicious—homemade chicken liver pâté!

In this video, Grace walks through the entire process step by step: from prepping fresh rooster livers, sautéing with aromatics, blending with butter and whiskey, and finally tasting the finished pâté with the family. Along the way, we talk about the shift from store-bought to homegrown food and what it feels like to enjoy food straight from our homestead.

If you’ve ever wanted to try making pâté at home—or just wondered what it’s like cooking with ingredients you raised yourself—this recipe is simple, rich, and packed with flavor.

👉 Don’t forget to like, subscribe, and follow our journey as we continue building our homestead from scratch!

Chapters
0:00 – INTRODUCTION
0:12 – WE’RE MAKING PÂTÉ!
1:01 – TALKING ABOUT FLAVOR DIFFERENCES
1:23 – MAIN INGREDIENTS & BUTTER RATIO
1:55 – CHOOSING WHISKEY FOR THE RECIPE
2:25 – STARTING THE COOKING PROCESS
3:01 – MINDSET SHIFT AFTER PROCESSING OUR OWN FOOD
4:31 – GARDENING & SELF-SUFFICIENCY CHAT
5:25 – FIRST RECIPE ON THE CHANNEL
6:00 – CUTTING & PREPPING ONIONS
8:06 – SHOWING THE FRESH LIVERS
8:59 – SAUTÉING WITH ONION, GARLIC & HERBS
9:19 – COOKING THE LIVERS PERFECTLY
11:47 – FORGOT THE BAY LEAF!
12:09 – LETTING EVERYTHING COOL
13:29 – BLENDING THE MIXTURE
14:12 – IMPORTANCE OF GOOD BUTTER
16:02 – PROCESSING & ADDING BUTTER
17:02 – ADDING WHISKEY & SALT
18:00 – FINAL MIX & TEXTURE CHECK
18:35 – TASTE TEST TIME
19:23 – FAMILY TRIES THE PÂTÉ
20:23 – WHAT’S NEXT: ROASTING ROOSTERS
21:09 – WRAP-UP & FINAL THOUGHTS
21:28 – OUTRO & FAMILY FUN

Music: bensound
Artist: Yunior Arronte
License code: SCZY0XWDFEFARNZK