I’m on a mission to bring liver back to our kitchens. And one way to do that is to offer you ways to prepare it that aren’t quite so… liverish, like my chicken liver pate.
I’ll be the first to admit that liver is an acquired taste. We’ve ditched organ meats in favor of muscle meats over the last few generations, and in doing so have lost our taste for liver and it’s cousins, kidneys, heart, sweet breads, etc. But given the crazy good nutrient profile of liver, I think it’s worth including it in your diet in a tasty way. This goes for everyone, but is especially true if you are trying to conceive, pregnant, or postpartum, and for growing infants and small children.
I love chicken liver because the taste is less strong than beef or pork, it’s easy to find organic sources (I find mine at Whole Foods for $3.50 per pound), and it’s small size is much less intimidating than larger beef livers.
My chicken liver pate combines liver with grass-fed butter, vinegar, lemon juice, and salt, becoming a tasty spread that is delicious on fresh, raw vegetables or onion flavored rice crackers (my favorite!). My toddler loves a few crumbles with her eggs in the morning, and I enjoy it as an afternoon snack.
Because a little liver goes a long way, this recipe makes about two weeks worth of liver for one person. I usually store half the recipe in the fridge and freeze the other half. If that seems like too much, freeze smaller portions in ice cube trays or a silicon mold (like this one for mini muffins), then save in a freezer-safe container and defrost one portion per week. Any liver is good, and it’s more than okay to start small!
P.S. If you’re totally grossed out by the thought of liver, but I’ve convinced you of it’s benefits (ultimate super food is not an exaggeration), consider trying a liver pill supplement. All the nutrients, none of the fuss. But more costly, because nothing is too good to be true. I recommend the pills from both Perfect Supplements and Vital Proteins.