When was the last time you did something for the first time? I made pâté for the first time last week – with real chicken livers – and it wasn’t disgusting at all!
As I’ve said before, I’m new to organ meats. I’ve recently started adding them to my diet for a couple reasons:
- Eating all of an animal, rather than just its muscle meats, shows deep respect and appreciation. Maybe that sounds a bit cheesy…all kidding aside, though, this is important to me. My practice is to be an ethical omnivore, so I’m learning to use bones, organs, and fat.
- Organ meats are so ridiculously healthful! They’re packed with vitamins and minerals, in a highly bioavailable form (meaning we’re able to easily absorb and assimilate those vitamins and minerals). Most of us aren’t getting adequate nutrition from the food that we eat on a day to day basis, and this leads to disease. Eating nutrient dense organ meats is one of the best ways to super charge your diet and give your body the nutrients it craves.
Lots of people love liver, but if you’re not one of those people, have no fear. If you’re worried about the taste, know that chicken liver is much milder than beef liver. (Really. This pâté just tastes like chicken!) The other thing you can do is soak the liver in lemon juice for a few hours before cooking it, to help make it taste milder – although I haven’t found this to be necessary with chicken liver, I’ve only done it with stronger tasting beef liver. Finally, if you don’t want to eat liver but still want to get all the benefits from it, you can make your own liver pills (aka homemade vitamins) instead.
I got this recipe from my GAPS instructor several months ago. I’m pleased to say it was eaten by a few other people, with no complaints or crinkled noses. My experience so far has shown me that chicken liver pâté is the most enjoyable way to eat organ meats. If anyone has any tips/tricks/secret ingredients for pâté, or other great organ meat recipes, please do share in the comment section below.
Now, go forth and make your pâté!
Here’s What You Need:
1 lb fresh organic chicken livers (they should be a red colour)
3 TBSP + 5 TBSP fat (butter, ghee, lard, etc – I used duck fat)
1 medium onion or fennel
2 TBSP finely chopped fresh sage
3 TBSP vodka or stock (I used homemade chicken stock)
2 TBSP optional dried fruit (cranberries, raisins, prunes, etc – I tried dates)
1 hard boiled egg
Salt and pepper to taste
Here’s What You Do:
Cut livers into smaller pieces and discard the membranes that join the lobes.
Melt 3 TBSP fat in a pan. Add onions and cook for 15-20 minutes or until very soft, stirring often.
Add sage and continue cooking. Add vodka or stock, fruit, and livers.
Cook uncovered, stirring often, for about 5-8 minutes until livers are no longer pink but are not overcooked. Let cool a bit.
Place cooked livers in food processor. Add 5 TBSP fat, hard boiled egg, and salt and pepper to taste. Process until smooth, scraping down the sides as needed.
Enjoy on large cucumber slices or with other veggies or crackers of choice.
Keeps for about 7-10 days in the fridge. You can cover with a 1/4 inch layer of melted fat for longer storage. You can also store in the freezer but once it’s defrosted it won’t have quite the same smooth texture.
Note that pretty much everything in this recipe is optional or can be replaced with something else. A bare bones pâté would simply consist of chicken livers, some kind of liquid to simmer them in, some kind of fat to blend them with, and some salt and pepper. The onion, spices, fruit, and egg can all be omitted or changed.
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