I have read many articles on the internet concerning the health benefits of organ meats. Now, it’s not that I wasn’t aware of the nutrient density of organ meats as I have always loved organ meats especially those found in chicken and grew up eating them. In fact we used to fight over them when I was a kid LOL. Mr. R, well, he’s not much of a fan.
So, I was faced with a dilemma on how I can incorporate these into my weekly diet without Mr. R having to quickly swallow with a chaser of milk and that’s only if I could convince him to even make it that far.
I purchase an organic whole chicken weekly that still has the organ meats but I know that the small handful I was eating was not sufficient enough. I was lucky and found a pack of organic chicken livers in the freezer meat case at Earth Fare and scooped them up and decided to give a try at making chicken liver pate. The last time I ate pate was while I was in France years ago and I remember I totally loved it! In France, they serve it with a crusty French Bread and Cornichons (a/k/a Gherkins) and the contrast is amazing!
Note: When consuming organ meats organic is the only way to go. This keeps you safe from left over toxins (found in conventional chickens). So always make sure you purchase organic.
I used a recipe I found at Cooking Traditional Foods and I have to say this is probably the only time I ever followed a recipe to a tee LOL! But, I wanted to get it right since I have never made pate before. I’m glad I did because it is delish! This recipe can be frozen and I know that for fact since before writing this post I wanted to take my second jar out of the freezer to make sure I still had the same yumminess I got when it was made fresh. Yep, it is still yummy even after being frozen.
Here’s the recipe I followed verbatim:
- 6 slices bacon
- 2 Tbs butter or coconut oil
- 1 cup sliced mushrooms (optional but tasty, yep I agree)
- 1/2 cup chopped onion
- 1 cup chicken livers
- 1/2 tsp Worcestershire sauce
- 2 Tbs mayo (I used homemade mayonnaise)
- 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.
Are you an organ meat lover?
See you in the comments!