One thing I’m extremely thankful that my parents did in raising me was introducing organ meats at a young age. In my experience, most people I know who are fans of organ meats like liver as adults, are the ones who started eating it during childhood. Maybe that’s why, but I love organ meats and almost always order liver pâtés at restaurants if it’s on the menu. If you are a bit scared or unsure about consuming organ meats, a great place to start are liver pâtés because you can’t see them in their original form, they are smooth and silky like a dip, and when prepared in the right way, you can’t taste the metallic flavor that some people associate with organ meats. This chicken liver pâté recipe is easy and so creamy. As a relatively cheap cut of meat, I advise you to buy the highest quality liver that you can find from grass-fed, pasture-raised animals.
What’s so great about liver?
Liver is considered a superfood by many because it contains such high concentration of nutrients, from essential vitamins to numerous minerals. It’s a myth that eating liver is harmful because it stores toxins. Liver assists in the body’s detoxification process, but the toxins that enter are cleared away and stored in the fatty tissues (which is why I avoid conventional pork because they are quite fatty so they contain a high amount of toxins). The concentration and the amount of vitamins and minerals in liver are far more densely packed than what you would find in fruits and vegetables. I make sure to incorporate liver into my diet when I’m stressed or feeling run down and I feel better and more energized afterwards.
Also, for how nutritious they are, liver is one of the cheaper cuts of meats you can buy. I purchase organic, pasture-raised liver from a local farm for $6/lb. If you are on a budget but are still looking for a nutritious and healthy cut of meat, I highly suggest you cook with liver.
- 1 lb chicken liver (I recommend pasture-raised and organic)
- Juice from 1/2 lemon
- 1/4 cup butter, ghee, or coconut oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- Squeeze 1/2 lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge.
- Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel.
- Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
- Add the onions and cook until translucent, about 5 minutes.
- Add the liver, garlic, balsamic vinegar, and fresh thyme and stir to cook for about 5 minutes until the balsamic vinegar is has been reduced.
- Remove from heat to cool slightly.
- Place the mixture into a food processor, with sea salt, ground pepper, and the remaining butter, ghee, or coconut oil.
- Blend until smooth. Add more salt, to taste.
- Pour the mixture in ramekins or a bowl, then cover and refrigerate for at least 2 hours until firm.
- Serve cold with gluten free toast, crackers, or vegetables!