Background info: The American attitude towards organ meats has changed considerably since the 20th century, with organ meats becoming the cheapest, least desirable part of the animal for purchase. Despite this shift in the ‘palate of the people,’ organ meats are seeing a comeback, and, when it comes to nutrient density, liver still rules at the top of the heap.
Packed with preformed vitamin A for optimal absorption in the body, liver (which does not harbor toxins from the animal, but is instead a filter), also provides much-needed nutrients, like selenium and folate, for nervous system regulation.
This recipe takes advantage of the high concentration of fat-soluble nutrients found in the livers of the pastured spring chickens. The livers will be dark in color, indicating an abundance of Vitamin A.
- 1 pound pastured chicken liver, chopped into small pieces
- 4 slices pasture-raised bacon, chopped
- 2-4 large shallots, minced
- ½ head of garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon prepared mustard
- ½ cup chicken stock
- ¼ cup brandy or Marsala wine
- Juice of one lemon
- ⅛ cup naturally fermented soy sauce
- ¼ – ⅓ pound butter (preferably raw)
Saute bacon, shallots, and thyme in a heavy skillet, adding garlic toward the end to prevent it from burning. Remove from skillet and set aside.
In the same skillet, saute liver pieces in the bacon grease until browned. Then return bacon and herb mixture to the skillet; add mustard, stock, and brandy; and reduce the liquid. When most of the liquid is gone, transfer mixture to a food processor or blender and process with lemon juice, soy sauce, and butter until creamy and smooth.
Transfer to ceramic or glass ramekins, garnish with a sprig or two of thyme, then cover and chill in the refrigerator overnight.
It is optional but nice to cover the pâté in a layer of clarified lemon butter. Simply melt ghee in a small sauce pan with the juice of half a lemon and pour over the pâté . It will harden in the fridge and create a lovely and delicious “seal.”
Serve on homemade crackers.
Recipe by: Annie Dru, CCE
Published in the Price-Pottenger Journal of Health & Healing
Spring 2012 | Volume 36, Number 1
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