Organ meats are one of the healthiest foods available for us to eat and yet they are not often on the menu these days. Our ancestors intuitively understood the importance of this nutrient dense food with most indigenous tribes prizing the organ meats of animals over all other parts, ensuring that all pregnant and breastfeeding women as well as young children were fed this nourishing food.
Liver is extremely rich in fat soluble vitamins A and D as well as essential fatty acids. Healthy organic livers are also an excellent source of phosphorus, iron, zinc, copper, vitamin B2, vitamin B6, choline, biotine and folate. Liver contains more vitamin C per gram than apples or carrots and chicken livers are one of the best sources of vitamin K2. Vitamin K2 is now being closely studied by scientists for it’s health benefits and early evidence indicates it may be a key player in fighting cancer and Alzheimer’s disease as well as maintaining bone density and preventing cardiovascular disease.
When eating organ meats, it is vitally important that you source organic and grass fed to reduce the potential exposure to toxins. The nutritive value of the liver far outweighs the danger of any toxins they might contain and they are a rich source of antioxidants.
Because we are not accustomed to eating organ meats, many people struggle with their strong flavour and consistency but most people enjoy a nice rich pâté. This recipe is simple and delicious. What a great way to get the most nutrient dense food into your diet on a regular basis!!
Chicken Liver Pâté
- 550-600 g organic chicken livers
- 100 g organic butter (raw if possible)
- 1 medium onion
- 2 cloves of garlic
- 1 bay leaf
- 1 tablespoon fresh thyme
- 2 tablespoons of brandy or port
- salt and pepper
- Trim any discoloured spots, fat and membrane from the chicken livers. Wash the trimmed livers and pat dry with paper towels. Peel and finely chop the onion.
- Melt the butter in a large frying pan over medium heat until it is foaming. Add the onion and garlic and cook, stirring often, until the onion is soft.
- Add the livers, bay leaf, thyme and brandy or port. Cook for 10 minutes, or until the livers are just cooked through. Remove from the heat and cool for 20 minutes.
- Remove the bay leaf and spoon the liver mixture into a food processor. Process until smooth and season to taste with salt and pepper. Spoon the pâté into ramekins or a pâté pot and cover with plastic wrap, pressing it directly onto the surface of the pâté to prevent it from discolouring. Alternatively, pour a layer of melted clarified butter over the surface of the pâté.
- Chill the pâté overnight in the refrigerator. Serve with crudités or healthy crackers.