I grew up LOVING chicken liver pate. Ok, it didn’t have a fancy name like “pate”, we called it chopped liver, but the point is that I grew up eating and loving it. Somewhere between then and now I lost my taste for it. Having veered off the nutrient dense path, becoming a carb loving vegetarian, fat phobic low fat “health conscious” eater and have since been working my way back to health, I have had to retrain myself to love it again and this is the recipe that helped me do just that.
We live in a culture that has not only lost it’s way with these nutrient dense, traditional foods that use to be served weekly, but has made them seem foreign and easy to avoid. So, while liver and other organ meats may seem a bit scary, gross and require some getting use to, they are one of the most nutrient dense foods we can eat and the nutrients happen to be in a highly absorbable form (bio-available). People sometimes get concerned about consuming liver, being that it is the filter of toxins from the body, that it is a toxic food to consume. Sally Fallon in Nourishing Traditions says that “For this reason it is best to buy organic liver… Even though organic liver may contain some toxic substances, it’s nutritive value outweighs the danger of any toxins it contains. Not only does liver provide copper, zinc, iron and vitamins A and D in abundance, but it is also a rich source of antioxidants – substances that help your own liver remove toxic substances from the body.”
So, I encourage you to be brave and give it a go! The slow cooked onions give the liver a delicious and satisfying sweetness that is pleasing to your palate. And if you have young one’s at home, do them a favor and give them the gift of developing a taste for these nourishing foods from the get go.
3 tablespoons (+ more if needed) ghee, lard, chicken or duck fat
¾ pound organic, pastured chicken livers
1 large or 2 medium yellow onions, sliced thin
sea salt to taste
homemade chicken broth (optional)
¼ - ½ stick butter or ghee
Melt fat in a heavy skillet on medium heat. Add onions with a generous pinch of salt. Stir occasionally, for about 10 minutes. You want them to cook slowly and get really soft. If your pan gets dry you can add more fat or a tablespoon or two homemade broth if you have any on hand and continue the process. When they are nice and soft, add the chicken livers (you want your skillet to have plenty of moisture), cover and continue to cook until the livers are cooked through (7-10 minutes). Let cool. Process in a food processor (including any juices left in the pan), adding more butter/ghee to make silky smooth and rich. Season to taste. Chill well and serve with cut vegetables (I love with carrot sticks) or naturally fermented sourdough bread.