Chicken liver pate is super nutritious, rich in B vitamins (especially B 12), iron (helpful for anaemia or low iron levels) and vitamin A, and of course protein, it makes a great and satisfying snack, and tastes great too. Liver is also a fantastic source of phosphorous and magnesium. The number one benefit of eating liver is that it’s rich in vitamin B12, and we know vitamin B12 is needed for red blood cell formation and cellular function; it’s important for so many things. One thing I would say though is that when you’re buying liver, it’s important that you get it from organic, pasture-raised animals — calves liver and chicken liver are the best. You want to make sure the animals are grass-fed, free-range and pasture-raised when you consume liver. Have a read of this article for more info.
Here is my own home made recipe but you can use shop-bought liver pate just look for ones with all natural ingredients as much as possible, the only one I have found so far that I would use other than my home made version is this one:
What you’ll need:
- 250g of organic chicken livers
- About 1/2 a pack of organic grass-fed butter
- 1 clove of garlic
- 1/4 of a red onion
- Pinch of pink Himalayan salt
- Generous grind of black pepper
- 1/2 teaspoon of mixed dried herbs
- Gently fry the garlic, onion and herbs in some aroma free coconut oil, butter or, light olive oil for a couple of minutes
- Add the chicken livers and gently cook but leave them slightly pink so that they’re not overcooked and too rubbery
- Melt the butter in a pyrex dish or separate pan
- Add the melted butter, salt, pepper and liver mix to food processor and blend until smooth
- Pour into a shallow dish, cover and cool, then leave to set in the fridge. This should last up to 4 days in the fridge.
Serve on buckwheat crisp bread or freshly toasted sourdough rye. I hope you find it as delicious as I do