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
Ingredients
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
Instructions
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
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{ 31 comments… read them below or add one }
Timely post, Sarah.
Since recently acquiring the Traditional Food lifestyle, I have been looking for ways to incorporate organ meats, including fermented meats (from pastured animals).
My wife turns her nose at beef liver, too. (Must be a chick thing.
) She complains about whatever I use as a marinade, so beef liver currently isn't very popular at my home.
Anyway, this is something we can try. – Thanks
No worries – your wife will love this recipe, Pavil. The pate I made during last night's videoblog shoot is already half gone! Super yummy as a sandwich spread!
Okay, this will be a good experiment to try on my stored up chicken livers!
My mother found that calf liver (from veal) is a much milder tasting liver than beef liver. I tend to "hide" calf liver in meatloaf and the kids took to it just fine in that venue. I look forward to trying this recipe.
I haven't made chicken liver pate in years. If I can find a good chicken source I'll try yours. Just wondering what else you would put on the sandwich?
Hi KR, I just love it plain, but some lettuce would be lovely too.
Thanks for this great recipe, Sarah. I have been needing to restart making my chicken liver pate and now I have motivation to try this recipe. thanks! P.S. Everyone still beats up on bacon even if they can accept liver due to its nutrient content…I can't think of one thing wrong with no nitrate/nitrite organic bacon. So, I'm good with that type of bacon. I'm assuming you are too?
Hi Alix, as long as the bacon is from pigs that are outside in the sunshine and the bacon is chemical free, then I am fine with it too! Bacon has no vitamin D in it unless the pigs are exposed to the sun. We LOVE good quality bacon in our house.
try blending in a couple of hard boiled eggs into the pate. That is the way my Bubbe made it (also she used shmaltz instead of butter).
Sarah,
Thanks for this great video. We haven't yet tried liver or pate, but this is inspiring! Question: How do you get 3 livers for the recipe? We get chickens from your farmer and they come frozen with the liver inside. So if we thaw the chicken and the liver with it, is it ok to refreeze the liver(s) until we have 3 or more to make pate? Thanks!
Beth
Hi Beth, I get the livers from the whole chickens. Just partially thaw the chicken and remove the liver from inside the chicken (he puts them in a bag) and then stick the chicken back in the freezer. It's not completely thawed so should be fine.
Thank you Sarah for all your videos. They really help a lot. I was wondering where do you buy your chickens. I live in Tampa too but the chicken I buy is not local. I would love to buy local if I can. Thanks, Deliana
Hi Deliana, please email me directly about this. Thanks. thehealthyhomeeconomist at gmail dot com
Sarah, FYI – We've linked back to this post.
Thanks so much for the video, Sarah! Your videos are always great. I love passing them on.
Silly question… Is the sherry used for flavoring? Or does it serve an additional purpose in the recipe (like as a preservative)? I don't normally have alcohol (even cooking alcohol) in the house, and I'm wondering if I should make an exception.
Hi Celeste, the sherry is mostly for flavoring. I've never left it out so not sure how it would taste without it.
Thanks Sarah! What do you do with the heart, neck and gizzard that also come inside the whole chicken?
Beth
Hi Beth, I put them in with the bones when making chicken stock.
Hi Sarah,
Would this work with lamb's liver do you think? We just bought half a pastured lamb, and I'm wondering what to do with the liver, kidneys, and heart.
Alexia
Hi Alexia, I think lamb liver would be too heavy for this recipe as would beef liver. Duck, chicken, goose liver would be best.
Turkey bacon would probably work ok. I'm not sure the flavor would be quite as good but I'm not sure as I haven't tried turkey bacon as a substitute before. Let us know how it tastes if you decide to try it out!
I’m a few months late leaving a comment, but I just tried this recipe the other day. I’ve never eaten chicken livers before and was kind of hesitant. It tasted very good. Thank you.
Awesome! Liver is the most nutrient dense food of all. Eating it frequently is the best health insurance policy!
I’ve got some duck livers (from local, healthy, happy ducks!) thawing in my refrigerator right now. I’m planning to make this Monday, but I’m going to have to purchase the sherry. I’ve never bought alcohol before, so I have no idea what to buy. Am I looking for a cooking sherry, or a something else? I figured I’d go to Whole Foods or Trader Joe’s for it, if that helps you be able to name a brand. Thanks!
Hi Sarah,
I also get livers (along with the other organs) out of the carcass of the whole chickens I buy at the Whole Foods store. Can I freeze the livers I get until I have enough to make a pate? Also, can I use the other organs that come in the pack in the chicken carcass? (I’m sad to admit, I don’t know exactly what they are! I have only used them for giblet gravy…)
Thanks so much Sarah,
Caitlin
Hi Sarah,
I also get livers (along with the other organs) out of the carcass of the whole chickens I buy at the Whole Foods store. Can I freeze the livers I get until I have enough to make a pate? Also, can I use the other organs that come in the pack in the chicken carcass? (I’m sad to admit, I don’t know exactly what they are! I have only used them for giblet gravy…)
Thanks so much Sarah,
Caitlin
Hi Sarah,
I grew up in New York with many Jewish neighbors who were always feeding me chopped chicken livers. I love them! Try substituting schmaltz for the butter for a real traditional treat.
Have you heard of the Shiksa in the Kitchen? She has a fantastic blog filled with recipes for traditional Jewish foods. Here is the link to her chopped chicken livers:
http://theshiksa.com/2010/06/07/chopped-liver/
Love,
Mary
I got lucky yesterday at the farmers market, the chicken lady had a whole bag of chicken livers frozen and gave them to me. There have to be at least 10 or so. Even though I had them in a cooler they all defrosted by the time I got them home.
Question is, can I make them all at once in one batch or should I do them separate and can I freeze the leftovers? Also is chicken liver ok to add to egg yolk for my 6 month old?
Thanks
Sarah,
I am going to try this recipe. It sounds great! Just wondering what you thought about using conventional onions, instead of organic? I thought onions were safe to buy conventional. Thank you.
Do you have any recipes for beef liver, or could I substitute the chicken liver with beef. I’ve never had liver, but have some in my freezer I need to use.
Thank you
Andrea
Could you tell me what the internal temp of the livers should be when they are done. I worry about over cooking them.
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