5 TIPS for the BEST Liver Pâté

5 Tips for the Best Liver Pâté | RealFoodCarolyn

In my Weston A. Price / Paleo foodie circles, liver is a SUPERFOOD! It’s loaded with Vitamins A, D, E, K, B12 plus many more vitamins and minerals. See THIS CHART from ChrisKresser.com.

Are these nutrient powerhouse qualities found in ALL liver? Nope. Just in liver and other organ meats from pastured animals, consuming species-appropriate food, and raised on well-managed farms … not on commercial feedlots or CAFOs (concentrated animal feeding operations). The liver for this recipe came from East of Eden Farm where heritage breed chickens are raised on pasture and with supplemental organic feed that is free of soy and GMO corn. TIP #1: Get to know your local farmer and ask about their farming practices before purchasing.

Now on to the recipe! As you may know, liver pâté has a reputation for it’s distinct flavor of, well, liver. But I employ a few tricks to overcome that challenge. The first is a secret ingredient … TIP #2: Dried cranberries! The sweetness goes a long way toward balancing the liver taste. It can be a challenge to find dried cranberries that do not have added sugar or include sunflower oil. If needed, a great substitute is dried figs. Whichever dried fruit you use, be sure to RE-hydrate it in warm water then drain well before combining with the other ingredients.

Smooth & Mellow Chicken Liver Pâté

1 pound chicken livers, from pastured chickens
Milk or lemon juice, for soaking
1/2 cup dried cranberries or diced dried figs, rehydrated in warm water and drained
1 large Vidalia or other sweet onion, diced and lightly sautéed in butter, lard or ghee
3 cloves garlic, minced (I love this handy garlic mincer!)
8 tablespoons grass-fed butter, softened
Sea salt and pepper, to taste

 

Rinse and drain livers, removing any connective tissues. For a more mellow flavor, move livers to a glass dish and pour milk or lemon juice over just to cover. (That’s TIP #3.) Seal dish and store in refrigerator for a few hours or overnight.

When you’re ready to prepare the pâté, rinse and drain the livers again. While they drain, bring a pan of filtered water to a boil, then place the livers in the water and quickly reduce heat to a very low simmer. The goal is to “poach” the livers, just until done and still slightly pink in the center. Yes, TIP #4 is to avoid overcooking the liver to maintain a fresh taste and smooth texture. 

As soon as the liver is cooked to your liking, pour through a colander or mesh strainer and … here comes TIP #5 … quickly rinse with warm water to remove any exuded particles. If you’ve cooked liver before, you’ll know what that looks like. This step further reduces the strong liver flavor.

Finally, add the liver to sautéed onions, fresh minced garlic (raw garlic aids digestion), and softened butter in a food processor or blender and combine until SMOOTH so that the dried fruit is well-incorporated. Season with salt & pepper to taste and store in several small tightly-sealed containers. For best flavor, consume within 3 to 5 days. Makes approximately 2 cups.

Served on sliced cucumbers, this Smooth & Mellow Liver Pâté is favorite go-to lunch, snack or appetizer at my house! Bon appétit!

 

 



DISCLAIMER: I'm a wife and mom who is passionate about real food! When it comes to nutrition and health, everyone should do their own research. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This blog only includes links to products and services that I would use myself.

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10 Responses to 5 TIPS for the BEST Liver Pâté

  1. Beth June 3, 2013 at 11:36 pm #

    Can this be frozen?

  2. nourchar2011 June 4, 2013 at 12:15 am #

    Hi Beth! It can be frozen but I found that the texture is not as appealing upon defrosting. Lately, I just consume the pâté in a matter of days. :) But, I think I will try freezing it again and then blending it in my food processor to smooth it out. Let me know how it goes!
    -Carolyn

  3. Lorraine June 12, 2013 at 3:04 am #

    I made for the first time yesterday, soaked in whey and mixed with prunes and it turned out quite well. Thanks!

    • nourchar2011 June 12, 2013 at 12:28 pm #

      Lorraine, adding prunes is a great idea! And soaking in whey … brilliant! Thanks for sharing!

  4. Julie June 15, 2013 at 4:33 pm #

    Hmmm. I wonder if incorporating chicken hearts would be good. I’m going to try it! Will report back 😉

    • nourchar2011 June 15, 2013 at 4:47 pm #

      Hi Julie!
      That’s an EXCELLENT idea! Can’t wait to hear how it goes. :)

  5. Lauren December 6, 2013 at 8:54 pm #

    Hi! Stopping on over from Natural Family Friday Carnival Link up. Thanks for sharing your tips. I’ve been trying to incorporate liver into my diet but haven’t found a recipe I like yet. Liver to me has such a strong taste. I am interested in trying your soaking technique. Have you tried soaking beef liver to help mellow it’s taste?

    • Real Food Carolyn December 7, 2013 at 2:05 am #

      Hi Lauren! Thanks for coming over to Real Food Carolyn! Yes, I think soaking beef liver would work well.

      You might just try to incorporate a little liver into your meat sauces or chili. Just 10% or so … Let me know how it goes!

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