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Recipe: Chicken Liver Pâté

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Hello all, it has been a super busy week for me. My employer has to fall in line with the state’s new billing system which has meant too many of my hours at work have been drained away with training, preparing files for scanning, meetings and other things that have nothing to do with my normal work tasks.

On Tuesday and Wednesday I was away from home 14+ hours each day which left precious little time for anything else than a quick shower, putting together super easy dinners and then trying to sleep. Both nights I was so wound up that I had trouble sleeping, even though I was exhausted. I think I got 4 hours sleep on Wednesday night, so Thursday was not the most fun day I’ve had at work. My boss and I got into it a little because I couldn’t stop myself from snapping back after she got snippy with me. We have a good working relationship though and she knows I don’t do well when I don’t sleep and her allergies and IBS were giving her fits so within half an hour everything was back to normal.

Now, the reason for this post!!! I am a devout liver hater. So when I come up with a recipe for liver that I can tolerate, it’s big!  I have hated liver all my life. My first introduction to liver was when my mother remarried when I was nine years old, and my stepfather’s favorite meal in the whole world was beef liver, mustard greens, cornbread and black eyed peas. I can’t think of four more dry foods to put on a plate together. Now if you melted some butter on the cornbread, drizzled some on the mustard greens and black eyed peas and served some onions with that liver, maybe I could have stomached it, but he liked all those things as they were. No butter.  My mom breaded the liver and fried it so it did have a little bit of fat that way.

And of course my mother couldn’t afford calf liver, so old-gnarly-big-ugly-veined-tough- skin-on-the-edges-adult beef liver it was. Not only did it taste horrible, it was nearly impossible to chew. We used to wear knee high socks and I remember carefully extracting a mouthful from my mouth, into my hand and tucking into the back of my sock, hoping my mom wouldn’t see when I finally asked to be excused from the table.

A few years later, while living with the foster family, the mother made calves liver one time. Her method was to fill a big pot with oil, boil several sliced onions and then finally boil the calves liver. It was actually tolerable, it tasted halfway decent. It was probably due to it being drowned in fat and onions, and the fact that there were no pieces that could not be chewed.

Other than that, I never made liver and in fact my husband and I made a pact that we would never even have liver in our home. Haha. Enter Nourishing Traditions and Weston A. Price Foundation.

I remember for years and years thinking that liver is the detoxifier of our body and therefore the detoxifier of the animals’ body and therefore EWWW!

But then I started learning how liver is actually very good for us, very beneficial to us and an important traditional nutrient-dense food. So I’ve been trying to reintroduce liver into my diet for about six years.

I’ve tried cutting it into little bits and swallowing it raw, but didn’t really enjoy working with raw liver all that much, although I did see a blog post at Helladelicious’ last week where the author used kitchen shears to cut the liver into pieces, that might be easier.

Now I recently became the happy recipient of four packages of grass fed beef liver. Yes, I do mean happy. It was free! Our grass fed meat farmer offers all offal free of charge, and I guess the folks who bought meat this time don’t really like the liver, heart, ox-tails because they were offered up to anyone who wanted them. So I came home with half a heart, the liver and a small package of ox-tails.

But I haven’t used that liver yet. It’s still sitting in the freezer.  I’ve been working on my last batch of chicken livers, which I turned into paté which was actually tolerable, and I was eating two tablespoons of the stuff each day! Yay me!

Chicken Liver Paté

My recipe was inspired by my friend over at Set Free. She posted a recipe for Beef Liver Pate with Beef Heart a few weeks ago and I didn’t have beef liver, nor beef heart, nor hamburger, but I did have chicken livers! So I improvised.

  • 1 pound Chicken Livers
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon basil
  • 1/4 teaspoon ginger
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 4 Tablespoons lard from a bone-in roast cooked in the crockpot
  • 1/2 cup cooked fatty pieces from the bone-in roast
  • 1/2 cup broth from bone-in roast

I put everything into a skillet and cooked it until the liver was completely done, and the broth was cooked down to almost gone.  I let it cool for about 20 minutes then put half of it into my blender and blended it until it was completely mush, and did the same with the second half.

It had a bit of a pudding texture to it.

I refrigerated the paté and it thickened nicely.  I ate a couple of tablespoons daily until I realized that it might go bad before I could finish it, so I took a tablespoon measuring spoon and sectioned the remaining paté into 1 tablespoon portions.

Chicken Liver Paté in Tablespoon portions

This bag contains 15 tablespoons of liver.  I placed this bag in the freezer and every day I would take out two tablespoons and allow it to thaw and then eat.

The taste actually grew less intense each day when I was eating it fresh made, and even less so after freezing.  The texture is still something to get used to.

Now that I have the beef heart and beef liver, and I have some hamburger on hand, maybe I will try the original recipe.

I do like liverwurst, amazingly.

What about you, are you in the hate liver or love liver camp?

[poll id="2"]

This recipe is included at Divine Health’s Offal & Odd Bits Challenge recipe link up.

Recipe: Chicken Liver Pâté
Author: 
Recipe type: Appetizer
Cuisine: Traditional Foods
Serves: 15 Tablespoons
 

Ingredients
  • 1 pound Chicken Livers
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon basil
  • ¼ teaspoon ginger
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • 4 Tablespoons lard from a bone-in roast cooked in the crockpot
  • ½ cup cooked fatty pieces from the bone-in roast
  • ½ cup broth from bone-in roast

Instructions
  1. Place all ingredients into a skillet and cook until liver is completely done, and the broth is almost completely evaporated.
  2. Allow to cool for 20 minutes.
  3. Place half into blender until completely mush.
  4. Remove and blend second half.
  5. It will have a pudding-like texture. Refrigerate until completely chilled.
  6. I like to measure it out in Tablespoon measurements and freeze, removing a tablespoon or two each day to eat.

Notes
The taste grows less intense each day when eating fresh, and even less so after freezing.

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2 comments to Recipe: Chicken Liver Pâté

  • I tried liver once…and it was right before my morning sickness kicked in…and made me feel naseous. I haven’t been able to bring myself to try it again since then. The thought of it now makes my stomach churn. But maybe I should give it a go again. I have both chicken liver and liverwurst in the freezer that I should try. What do you do with liverwurst? I bought some from a local farmer…but it’s still in the freezer. No idea how to even prepare it. Is it like sausage? Hopefully chicken liver is better than the beef liver I tried. Glad you are able to tolerate the liver now. There’s hope :)

    [Reply]

    Starlene Reply:

    @Mary, with liverwurst I have made yummy sandwiches, but that was before going on GAPS. Now I guess you could make a loaf of almond bread, or coconut flour bread, and do the same. I used to have mine on whole wheat with tomatoes, onions, and lettuce, and sometimes mustard, but always with mayonnaise! :-) Yummy.

    [Reply]

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