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The other day, while at Whole Foods, I spotted chicken livers for sale. They're so inexpensive and I know they're really good for you (the GAPS diet is all about livers, woof!) but I've never found a way to cook them that I liked, so I asked my husband Greg to whip something up. He's sorta fearless in the kitchen and was down to help me out, so today he's sharing his liver pate-making experience. Hope you enjoy. xo
Hey everyone. Before you judge , just know that my first thought was ew, too! But wait, do you know why it’s something you should have in your kitchen? There are many health benefits to chicken liver. It’s a good source of Vitamin A which is great for eye health. It is a high source of protein and folate which is great for fertility and helping prevent birth irregularities. Liver is also a rich source of Vitamin B-12 and iron to give you a boost of much needed energy. Side note: (it is advised that pregnant women do not eat liver because too much Vitamin A can harm the baby).
Give this recipe I found on ThePrimalist a try and who knows, maybe you will love it and have another nutritional staple to add to your fridge.
Ingredients:
- 1 lb organic chicken liver
- 2 large shallots or half an onion
- 1 tsp fresh thyme
- 1/2 cup salted organic butter chopped into small cubes
- 3 tbsp homemade yogurt
- 1 tsp sea salt
- 1/2 tsp ground organic pepper
- 1/2 tsp nutmeg
- butter for greasing the pan
*I substituted the milk with homemade yogurt.*
Preperations:
1. Chop the shallots or onion. Place the shallots and thyme in a fry pan with butter. Cook for 5-7 minutes or until the onions are soft. Once cooked, place them into the food processor. I used my vitamix as the food processor.
Onions
Onions in vitamix
2. Rinse off your chicken livers. Cut out any veins or connective tissue that might be within your livers. Pat dry and place them in the fry pan with a good amount of butter so the livers won’t dry out during the cooking process. Cook the livers until they are no longer pink in the middle.
GAPS chicken liver pate in the making
Paleo liver pate in the making
3. Transfer the cooked livers to the food processor with the shallots and thyme. Process the ingredients together, adding your 1/2 cup of butter one cube at a time until the mixture is smooth.
Ingedients in vitamix
4. Add the milk (or in my case, I used homemade yogurt because Candace came through the kitchen and drank the last of our milk!), salt, pepper and nutmeg. Process the mixture until ingredients are evenly distributed.
Ingredients for Paleo chicken liver pate in the vitamix
5. Transfer your liver spread to a container and place in the fridge for at least 2 hours to cool.
Finished product in wide mouth mason jar
6. Once chilled, the liver pate is ready and will spread well on breakfast toast or can be used as a mid-day snack with celery, carrots, or cucumber. Cheers!
Liver pate on toast with an egg.