If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..

Sauté a chopped onion in a bit of rendered duck or chicken fat until browned.  Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside.  Set aside to cool enough to handle.

Meanwhile, prepare hard-boiled pastured eggs.  Cool, remove shells and chop.

Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste.  Add a teaspoon of cognac or vermouth if you like.

Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.

Dress with chopped eggs and chives.

Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.