Liver is one of the most nutrient dense foods there is, especially when it comes from pasture raised animals. And I bet you just cringed a little at the thought of eating liver. I’ll be the first to admit that it is not my favorite food either, but I do try to eat some at least once a week because I understand how important those nutrients are. I also want to be as respectful as I can to the animals we raise and butcher. Killing animals is not something I take lightly so I want to make sure we can get the most out of each animal by using all the parts. Not to mention all the time and hard work we put into raising them.
The easiest, and tastiest, way I have found to eat liver is in a pâté. You can dip veggies in it or spread it on crackers. Even people who cannot stand the taste of liver have said they actually like my pâté and usually come back for more. I like to make big batches and freeze the excess in ice cube trays. When packing our lunches in the morning I put a few frozen cubes in a jar and by lunch time they are perfectly thawed.
Sandra’s Chicken Liver Pâté Recipe
- 1 lb. pasture raised chicken livers (still frozen is ok)
- 8 oz. grass-fed butter
- 1 medium white onion, chopped
- 3-4 cloves of garlic, minced (more if you like garlic)
- 1/4 cup chicken stock
- 1/3 cup plain, grass-fed yogurt
- 1/2 tsp or more of any savory herbs you like (rosemary, oregano, thyme, etc)
- salt and pepper to taste
- In a large skillet, saute the chopped onion in a teaspoon or two of butter until it start to become translucent. Approximately 15-20 minutes.
- Add minced garlic and saute a few more minutes but do not let the garlic burn.
- Add livers. Stir them in so they brown a little on the outside.
- Pour in chicken stock and add herbs. Turn down the heat to a low simmer. Continue simmering until the livers are cooked all the way through and the stock has reduced down by at least half.
- Put everything from the skillet into a blender or food processor and add the remaining butter. Blend on high until very smooth. In the Vitamix, I letmine go as long as 3-5 minutes.
- Blend in yogurt. Add salt and pepper to taste.
- Pour in to glass containers or ice cube trays. You can eat it immediately or refrigerate for later. It will firm up as it gets colder. If I am serving it to a crowd I try to make it ahead of time so it can cool completely in the refrigerator overnight.
- Serve with cut up vegetables or crackers.