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Consuming nutrient-dense foods is critical to help heal your gut. There are few more nutrient-dense foods than liver from animals being raised cleanly and on pasture.
Pate is one of those foods that people either love or hate. This recipe does a good job of turning haters into lovers. This was the first liver recipe I tried, and I was puzzled as to why anyone would dislike liver if it was this good. Then I tried some other recipes!! I quickly came to understand why so many people hated liver if they were served the strongly-flavored shoe leather I choked down when I cooked other liver recipes. If you’ve never tried liver before, this is the best place to start.
If you have any leftovers, put it into small containers and freeze. You can make a large batch, then pull out small containers to thaw and enjoy as you need it.
This recipe is from the Recipe Archive, part of our Subscription Package.
6 slices bacon
2 Tbs butter or coconut oil
1 cup sliced mushrooms (optional but tasty)
1/2 cup chopped onion
1 cup chicken livers
1/2 tsp Worcestershire sauce
2 Tbs mayo
Scant 1/2 tsp salt
1/4 tsp pepper
In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.
Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly.
In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.
Serve with celery and bell pepper sticks or NT-style crackers.
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