I have been talking about the importance of ethical meat eating, and consuming the entire animal, while pork snout or beef balls might not tickle your fancy, chicken livers, I can assure you are child’s play in the world of offal. Liver and offal are very classic, traditional foods that have nourished humans from the beginning of time. In the days gone by it wasn’t normal to discard an estimated 40% of the animal, even the bones went to good use. (Nourishing Bone Broth) While the unwanted organs and nasty bits are unpleasant to some, they contain nutrients that the lean, clean counterparts are lacking. Liver for most people is something severely foreign, it is way out yonder, on the outskirts of the furthermost territories. Many, many people have never even tried liver, yet most people will tell you that they hate it regardless. Some think of liver as fish bait, or even pet food.
Although liver is frowned upon by those who shy away from nourishing, traditional foods, it is hands down one of the healthiest foods on the planet. Liver is simply put, a super food. It contains more nutrients than any other food and eating it is possibly the best thing you can do for yourself. It is rich with high quality protein that provides long lasting energy. It contains folate, B6, B12, vitamin A, riboflavin, iron, zinc, phosphorous and maganese. It has more folate and A and B vitamins than anything else you can eat. In a nutshell, liver is a very concentrated source of a wide variety of good things. Although it can be a strong flavor, if you prepare it properly it can be an absolute delicacy that even babies can enjoy… if you give them a chance !
Although this chicken liver pate’ is incredibly easy to prepare, don’t let the simplicity fool you it is very, very healthy for you and your loved ones. Chicken liver is much milder in flavor and texture than some of the other nasty bits, in fact, my family doesn’t even know when they are eating it. It is important to note that beef or lamb liver has even better quantities of vitamins, minerals and other nutrients however, they are much, much, much harder to hide. Chicken liver’s can be mixed into something very easily and it honestly does go un-detected. It is a wicked cheap way to get a super tasty nutrient boost that beats out any vitamin or supplement. Remember that your body absorbs minerals and vitamins best through food sources. (especially with children)
- 2-4 tablespoons high quality fat (grass-fed butter or ghee, lard, tallow schmaltz, grape seed oil, coconut oil etc.)
- 1 pound chicken livers, gently rinsed
- 1/2 onion sliced
- 3-4 eggs
- 2-3 cloves garlic, grated
- 1/2 teaspoon cumin
- 1/4 teaspoon allspice and/or clove
- Celtic Sea Salt and Pepper (to taste)
- Additional oil, butter, fat and/or farm fresh egg yolks as desired to thin the consistency
- Melted Fat To Pour On top of Finished Pate’ (schmaltz or olive oil preferably)
- In a saute pan melt one to two tablespoons of your chosen fat over medium heat.
- Add onions and cook until translucent, 3 minutes or so.
- Raise temperature slightly, (medium-high) add the livers and one to two more tablespoons of more oil if necessary to prevent sticking and scorching. (You do not want to brown the livers too much.) Add a splash of water if needed.
- Crack 3- 4 eggs into the liver mixture and saute for 3-5 minutes, scrambling to prevent burning. (just until cooked.) The livers can be slightly under cooked in the center, they will continue to cook as they rest. You do not want to burn the eggs.
- Remove pan from heat and allow to cool a few moments.
- Once slightly cooled, puree mixture in a food processor adding garlic, salt and pepper, cumin, allspice and clove (optional)
- Thin the puree with olive oil or softened butter to taste.
- Spread pate’ into ramekins leaving head space.
- Pour olive oil or melted butter on top and refrigerate for up to two weeks. (The oil on top seals the pate’ to avoid the development of bad flavors, it also prevents browning)
- Serve with apple slices, hard cooked eggs and sourdough toasts if desired.
You can substitute chicken livers for duck or goose livers for a really extravagant treat however, I use chicken livers because they are about $3 a pound from my local farm.Traditional Chicken Liver Pate often has a LOT of butter. I don’t add any except what I use to saute the onions and livers with. Add up to half of a cup of softened butter and/or egg yolks while pureeing for a smoother, silkier texture.
Liver pate’ freezes WONDERFULLY. – Omit the oil on top for freezing. I make a batch of pate’ and divide it into 2-3 freezer containers. Although this is delicious on sourdough toast I primarily use pate’ mixed into meatloaf and meatballs for a grain free, soft, nutrient dense treat. If you add the butter to smooth it out, it may no longer serve as a very good “meatball fortifier.” (Eggs, whether fried with the liver, hard boiled or even raw yolks make for the BEST textured meatballs.)
Note: It is essential to purchase your livers from healthy animals that are not grain fed or treated with hormones and antibiotics. Healthy animals will have the the best amount of nutrients. Liver and egg yolks are ancient, sacred foods that are revered for aiding fertility and providing plenty of essential nutrients to growing babies. The nutrient density is great for anyone with a desire to be healthy, but if you are not selecting high quality fats and proteins you may be doing yourself wrong.
This post is a remix from January, 2012.