Tonight I decided to venture out of my normal realm of cooking and into the world of organ meats. I had tried (and surprisingly liked) the chicken liver pate served at the Wise Traditions 2009 conference and decided to try it out for myself. It wasn’t too difficult and my home creation tasted just like what was served there made by professional chefs.
Since the spotlight is hardly ever on liver, I’ll take a minute to share some of its great health benefits. It is full of vitamin A, protein, all B vitamins, copper, iron, and folic acid. The liver’s job is not actually store toxins, but it neutralizes them and requires all of these vitamins and minerals to do so.
The best quality liver with the most nutrients is from organic, pastured animals so finding a local farm or resource is a good idea. Unfortunately, I have not located a local farm that offers just liver (instead of whole chickens), so for this recipe I purchased the chicken liver from Whole Foods, where they do have higher quality/health standards than most grocery stores.
The recipe I made is again from Nourishing Traditions by Sally Fallon and requires the ingredients below:
- 1 lb chicken livers
- 1/2 lb roughly chopped mushrooms
- 2/3 cup dry white wine
- 1 bunch chopped green onions
- 1 clove garlic (mashed)
- 3 Tbsp butter
- 1/2 Tsp dry mustard
- 1/4 Tsp dried dill
- 1/4 Tsp dried rosemary
- 1 Tbsp lemon juice
- 4 Tbsp butter (softened)
- Salt to taste
I started by melting the 3 Tbsp butter in a large skillet and then added the mushrooms, liver, and onion. I let this cook for about 10 minutes (until the liver was mostly brown) and then added the garlic, wine, lemon juice, mustard, dill, and rosemary. Stirring occasionally, I let this boil until all of the juices were gone.
I then let the liver mixture cool down almost completely before adding it into my food processor along with the 4 Tbsp of softened butter. I added a little bit of sea salt and processed the pate until smooth. The recipe suggests placing it in a crock or mold (I just put mine in a sealed bowl in the fridge to chill) and serving it with whole grain bread or toast, although there are many options.