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If you’ve been following my story here on the blog or elsewhere on social media you likely know that I’ve never been (and still am not!) a big fan of the taste of liver. I’ve long struggled with anemia however, due to both celiac and Hashimoto’s disease, and I know that I need to keep iron-rich foods in good supply in my diet in order to keep my stores up.
Until recently, my Bacon-Beef Liver Paté has been a near-weekly addition to my diet (and prepared that way, I’ve learned to accommodate the taste!). I wanted to create another recipe, however, that didn’t use bacon to mask the flavor of the liver, but still tasted palatable. Here I use pastured chicken livers (I got mine from US Wellness Meats) which have a milder flavor, along with rosemary, apples, and a fair bit of coconut oil to create a smooth “mousse.”
As for which vehicle to use to get some paté into your system, I’ll use any complimentary fruit or veggie “cracker” handy — vegetable slices like carrots, celery, or cucumber, or even fruits like apple. By far, my favorite way to eat this was on a freshly-toasted Yucan Crunch cracker (pictured here), which used to be a treat I ordered occasionally from Mission: Heirloom in Berkeley, but now they’ve unfortunately been discontinued.
Pro tip: Liver is so potent that I find I can’t go through this recipe before it goes bad, as I only eat about an ounce or two a day as a snack in the afternoons. Because of this I like to portion it into two containers, one to keep for the current week, and the second to freeze and then pull out later for the next week.
- To prepare your chicken livers, clean them under running water and place on a paper-towel-lined-plate to dry, using another piece of paper towel to blot any water left on top. Set aside.
- Add half of the coconut oil to the bottom of a heavy-bottomed skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring, for about five minutes or until lightly browned. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Clear a space in the center of your skillet by moving the onions and garlic to the outside of the pan. Place the chicken livers in the pan one-by-one, making sure they each get enough surface area to cook. Allow to cook about 2-3 minutes on one side before flipping and giving the onion mixture around the edges a little stir. After another 2-3 minutes and browned on both sides, add the rosemary, salt, and stir the entire mixture.
- Add the second half of the coconut oil to the pan, along with the apple pieces. Stirring occasionally, cook for 5-10 minutes, or until chicken livers are just pink in the middle and the juices are no longer running red (you can check by slicing one open if you need to). Turn off the heat and stir in the cider vinegar. Set aside to cool for a few minutes.
- Once your mixture is cool enough to handle, add to the body of your food processor or a high-powered blender. Process until a smooth paste forms, adding additional coconut oil or salt to taste if necessary.
- Serve on raw vegetable or apple slices, or AIP-compliant crackers.