Nutrient-dense chicken liver pate

Ingredients:

250 g cubed Chicken or Calves liver

1/2 cup diced onion

2 minced cloves of Garlic

1 tsp dried Thyme or Tarragon

2 Bay leaves

1 Tbsp Apple Cider Vinegar

2 Tbsp Duck fat or Ghee

1/2 tsp Salt

3 Prunes or dried Apricots

Method:

Cook everything together for around 7 minutes or until liver is cooked through. Discard bay leaves and puree until smooth. Store in airtight containers or freeze.