Not that long ago, I turned my nose up at even the idea of eating organ meats. As a child my mom would make liver occasionally and enforced the “one bite” rule, I’d gag it down and vow to never try it again. Fast forward, now I’m in my (late) 30’s and routinely enjoy organ meats as a part of my healthy, real food diet. If I can make the transition, so can you!
The key incorporating them into your diet, if you are turned off by the flavor, is to start slow. Find recipes that use lots of other ingredients that are full of flavor (like this one) to help balance out the organ meat flavors. Keep trying them, the more often you try bites of them, the less shocking the flavor will be. Each time take a little more, more bites and with time it will become not as strange.
If the idea of trying liver first is a little too much, I suggest starting out with chicken gizzards. I think they have the mildest organ flavor and when cooked correctly, are delicious tender dark meat. I recommend using a pressure cooker and making my Chicken Gizzards with Broth. Even picky-eater kids rave about them!
It’s also super important to always use organ meats from pasture raised animals not only for better flavor but for optimal nutrition, infact I don’t suggest ever eating organ meats let alone any meat at all from animals not raised naturally.
Initially I fell in love with breaded chicken livers but they are very messy to make (and I burned myself really bad last time I made them) I wanted to find another way to enjoy chicken livers that wasn’t as messy or dangerous. This is the first chicken liver pate recipe that I’ve really loved. The flavors are deliciously bold. And you can feel free to adjust them to suit your taste – more or less onions and garlic for example.
After I made up a batch, I felt like I was compulsively drawn to eating it. Almost like my body WANTED the pate! I couldn’t stop eating until it was all gone.
You can enjoy the delicious chicken liver pate on toasted slices of my grain-free french bread, on raw cut up vegetables or right off the spoon if you’re into that sort of thing 🙂
Chicken Liver PatePrint Pin Rate
- In a skillet over medium heat, saute onions, mushrooms, garlic and chicken livers in 2 tablespoons of schmaltz until very soft and cooked through.
- Add lemon juice, chicken bone broth and dried parsley to the skillet and season with sea salt & pepper. Cook until almost all the liquid is evaporated out.
- Transfer cooked mixture into your food processor with the anchovy filets. Process while drizzling in the remaining schmaltz until it's a smooth paste.
- Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before enjoying with raw cut up vegetables, grain free french baguette or grain free crackers.