Liver is one food that folks sometimes hesitate to incorporate into their kitchen routine even after making most of the changes required to transition back to the wise ways of Traditional Cooking.
Not all liver tastes the same, though, and just because one type of liver doesn’t appeal to you doesn’t mean that you will dislike them all. Beef liver, for example, is rather unappealing to me due to its extremely strong flavor. On the other hand, I absolutely LOVE chicken liver pate.
In fact, if I was stranded on a deserted island and could only pick a single food to eat, it would be chicken liver pate both for its fabulous and highly enjoyable flavor as well as for its amazing nutrient density.
Liver is a sacred food in many Traditional Cultures and, as such, is particularly beneficial at promoting fertility. It contains ample amounts of both natural cholesterol and Vitamin D, both critical hormone precursors that are so very necessary for balancing the glandular system to favor conception.
You will need to find a clean, pastured source of chicken or duck livers before attempting this recipe. Commercial chicken liver, even if organic, is usually unsuitable for eating due to a diet of unnatural, soy based feed and lack of freedom to roam and peck for bugs even if the label deceptively says “free range”.
Chicken Liver Pate
1/2 cup pastured, chicken or duck livers
1 cup chopped grassfed bacon
1/2 organic onion, chopped (spanish or white)
1 organic garlic clove, minced
1/4 cup butter
1/2 Tbl Sherry
1 Tbl dried cilantro
sea salt and pepper to taste
Melt butter in a saucepan and lightly saute chicken livers until just pink in the center. In a separate saucepan, saute the chopped bacon for a few minutes and then add the onion and garlic. Saute until the onion is slightly carmelized and the bacon is cooked through.
Transfer the contents of both pans to a glass bowl and mix in sherry and cilantro. Let cool for 10 minutes. Transfer to a food processor and blend until very smooth. Taste. Add sea salt and pepper if needed and pulse the food processor a few times to mix.
Transfer chicken liver pate to a small, glass bowl with a lid and chill for 1-2 hours until set.
Serve as a sandwich spread, on toast, or with crackers!
Sarah, The Healthy Home Economist