rich in minerals, vitamin a, choline, folate, and copper (+more), liver is the superfood of the childbearing years. organ meats are a vital part of a nutrient dense diet, offering minerals + balanced nutrients that deeply nourished mamas, papas, and babes alike.
for seasoned nose-to-tail eaters or those just tipping their toes into organ meats, one of the easiest ways to consume liver is in pâté.
enjoy it by the spoon, on sourdough, crackers, sliced apples or raw cheese. can also be added to meatloaf, meatballs, or the like for a potent punch of flavor + nutrients!
when selecting liver, find the highest quality source you can. the health of the food is reflected in the health of the animal + it is not only felt, but tasted, when consuming organ meats. the liver of an animal raised well tastes sweeter, less metallic, and is generally more palatable.
the gold standard for meat is organically raised, grass fed (+finished), pastured, and local to you. if you can, meet your farmer. ask local butchers, vendors at your local farmer's markets, or check out localharvest.org to find a farmer near you.
· liver pâté ·
ingredients
1 large shallot, finely chopped
3-4 cloves garlic, minced
1 tablespoon butter (or ghee, tallow for beef, duck fat for chicken)
2 tablespoons fresh thyme
+ 1 tablespoon fresh rosemary, chopped (if using beef liver)
4-5 slices bacon, chopped
2-2.5lbs chicken or beef (or veal) liver
1/2 cup bone broth or stock
2 tablespoons butter (or ghee)
method
sauté the shallot + garlic in 1 tbsp chosen fat over medium heat until very soft
add your fresh herbs + cook a minute longer until fragrant, just to wake up the herbs; set aside.
lower the heat to low, and cook your sliced bacon until cooked through but soft; set aside.
pat dry + lightly salt your liver.
in the same pan with reserved bacon fat, sear your liver over medium high heat for 2-3 minutes inside. you want to cook it until it is just pink inside (don't be afraid to cut into one + check).
allow everything to cool (we want to avoid hot food in plastic), then add everything to the bowl of a food processor, along with your last 2 tbsp of butter (or ghee) + a splash of broth.
process until forms a smooth, thick paste. add just a bit of broth as needed to help it come together.
pot into short jars + enjoy!
*keeps in the fridge for several days + in the freezer for many months