Liver is a superfood. Adele Davis knew it a long time ago: “Natural sources of the vitamin-B complex, such as liver and yeast, appear to contain all the vitamins of the group both known and unknown. Not all of these have been made chemically. There is much evidence that several others exist. These vitamins which have not been made chemically can come only from natural foods.” – AdeleDavis.org
My mom took Adele’s advice to heart and served us liver and eggs for breakfast in our teens, along with 36 vitamins and a disgusting smoothie made with brewer’s yeast. Honestly, it was not a good time.
Fast forward a few years and I discovered the Weston A Price Foundation, real food and the liver files. Liver and onions cooked in bacon fat quickly became a favorite of ours. (Here’s another great liver recipe, plus more in the comments!)
Then, my adoring fabulous-cook husband introduced me to his pastured heart and liver paté. It’s a whole new ballgame, folks. We make that when we have access to chicken hearts, which is not often.
We do, however, have regular access to delicious pastured chicken livers! Chicken liver paté is on our menu every couple of months. It’s so simple to make — we use the recipe from Nourishing Traditions. I just made it tonight, here’s how.
OH: cooked liver is brown and just not pretty while it’s cooking. No matter, it’s delicious!!!
Ingredients for Chicken Liver Paté
- 1 stick butter
- 1 pound chicken livers
- 8 oz mushrooms, chopped (not fine by any means and I use the stalks, too)
- 1 batch of green onions or 1 medium onion, chopped
- 2/3 C dry white wine or vermouth
- 1/2 tsp mustard (I use this)
- 1 clove garlic, mashed
- 1/4 tsp dill
- 1/4 tsp rosemary
- 1 T lemon juice (I squeeze 1/2 lemon into the mix)
- salt to taste (we use this salt)
Melt 1/2 stick of butter in a saucepan. Add mushrooms and cook them down a bit, 5 minutes max.
Add liver and onions and brown the liver, about 10 minutes.
Add wine and spices, bring to a boil:
Cook until liquid is gone, about 30-40 minutes — I don’t have a hot stove:
Remove from heat and cool, about 20 minutes. (I sometimes put this in a bowl in the freezer to speed the cooling along.) Once cool, put in the Cuisinart:
Process with the other 1/2 stick of butter until smooth, 2-3 minutes. Season to taste. I will often add more lemon and salt at this point.
Put in molds and chill.
Serve with bread, celery, veggies… delicious!
Paté Notes & Resources
Cuisinart Food Processor we have this one and have had it for so many years (at least 11), there is no model or cup measurement written on it! That said, any good quality food processor will do. If you don’t have one yet, I recommend one with 600 watt minimum and a 7-Cup or bigger bowl. Less power makes getting a smooth paté difficult (been there, done that — we had a small food processor when we lived in Costa Rica). Lumpy pate is not appealing. A smaller bowl just means having to process 2 or 3 batches.
Molds You want the containers airtight, particularly if you will serve in a social situation. Paté can turn brown where the air hits it so the less air, the better when it comes to presentation. Since we make for us mostly, we use glass containers with plastic lids (tried the silicone stretch lids and the suction lids… nope) and just keep transferring down to smaller containers. If it lasts long enough. The DOUBLE batch I made last night is half gone…
Plastic Lids Because I can be completely OCD about plastic, I will sometimes put a bit of parchment paper between the food and the lid. Plastic is evil.
Original Recipe If you like this recipe and don’t have the Nourishing Traditions cookbook, you must get it! It’s only $17 and as much primer as cookbook. Hundreds of delicious recipes and a wealth of knowledge on cooking, preserving and preparing real foods. You won’t regret it for a second.
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