Chicken Liver Pate
Before you say, “Eww” and run away, let me tell you why you should try to incorporate liver into your life. Liver is a nutrient dense food and often I hear people say that it stores toxins so we shouldn’t be eating it. In fact, I used to believe this myself. After learning more about anatomy and physiology I now understand that the liver does not store toxins. Yes, the liver is the main detoxification organ in the body (cow, chicken or human) which neutralizes toxins, but these are stored in fat and nervous system tissue.
What the liver does store is a lot of other important nutrients, in higher doses than any other meat or vegetable out there. For this it is a true superfood. Some of the nutrients found in liver and their functions include:
Iron: Hemoglobin formation, energy production and protein metabolism.
Vitamin A: Eyesight health, growth and tissue healing, healthy skin, antioxidant.
B Vitamins, including B12 and Folic Acid: Important for nervous system health, skin, hair, eye and liver as well as the mucosal lining. B12 is the “energy” vitamin and important for red blood cell formation. Folic acid aids in red blood cell production, assists in breakdown and utilization of protein. Important role in cell division therefore important in pregnancy for the development of the infants brain and nervous system.
Vitamin D: Bone health, nervous system, heart function and normal blood clotting because of its effect on calcium metabolism.
Vitamin K: Normal blood clotting and bone health.
Copper: Hemoglobin production, immune system function and metabolic function.
Zinc: Skin health, wound healing, male reproductive function, immune function, insulin activity.
Chromium: Insulin sensitivity.
Traditional cultures always consumed all parts of the animals, not just the muscle meats. They used the bones and cartilage to make broths and ate organ meats like the heart, brain and liver. They inherently knew that the organs where more nutritious that muscle meats. Today so many people have gotten away from consuming these parts of the animals and are missing out on some of the most nutrient dense foods you can consume.
I personally have only been brave enough to try liver and kidneys. I didn’t like the taste of the kidneys but liver I do like and my body actually craves it when I haven’t had it in awhile. This pate recipe uses chicken liver which is milder than beef, so is a great place to start if you want to try liver. The recipe also contains bacon so how can you go wrong?
- 1 pkg/1lb organic chicken liver
- 1 pkg back bacon, free-range
- 1/2 medium onion, diced
- 3 cloves of garlic, minced
- 1 tbsp plus 1/4 cup of [url href=”http://www.richelleludwig.com/condiments/ghee/”]ghee[/url]
- 2 tsp nutmeg
- 2 tsp salt
- Pepper, to taste
- Place the bacon on a broiler pan and bake in the oven at 350 degrees fahrenheit for 50 minutes.
- Using a microplane grater to grate the fresh nutmeg. You can use pre-ground nutmeg if you can’t find the fresh stuff.
- Melt ghee in a large pan over medium heat. Add onion and sauté until translucent then add garlic.
- Add chicken liver to onions and garlic and cook 8-10 minutes, stirring often. Add more ghee if needed.
- Put chicken liver mixture into a food processor with remaining ghee, nutmeg, salt and pepper. Puree until smooth.
- Once the bacon is done chop into bite sized pieces. Stir into chicken liver pate and enjoy hot or cold.