Chicken livers are often referred to as a ‘super food’ because they are packed full of healthy nutrients for your well being. They are low in saturated fat and high in protein, vitamins and minerals such as iron, copper, zinc, and vitamins A, B and D. However, because Vitamin A is so high in chicken livers it is recommended not to eat too much whilst you are pregnant.

Now, if you don’t like eating organ meats then you haven’t had our delicious organic chicken liver pate! It is so easy to put together and within about forty minutes you’ll be eating it with some fabulous crackers or veggies. Our organic chicken liver pate is gluten free and egg free however for those that would like a little more protein you can add some bacon and bacon fat. We however, feel that the pate is delicious without this option!

IMPORTANT NOTE: Before you begin making the pate make sure you have done the following steps to help remove any parasites living in the chicken livers. Liver is a metabolic organ and so it is important that you follow these steps.

1. Make sure your chicken livers have been frozen for TWO weeks minimum before you use them.
2. Once thawed soak your chicken livers in filtered water with four capfuls of apple cider vinegar for 12 – 24 hours prior to making the pate.
3. When ready to make your pate remove the livers from the fridge and drain the water and apple cider vinegar from the livers using a sieve.
4. Lightly rinse the livers with filtered water prior to cooking.

Here’s what you need:

• 500g thawed organic chicken livers
• 1 large organic red onion, diced
• 400g organic butter
• 2 Tbsp coconut aminos
• Zest of 1 orange
• 2-3 Tbsps freshly squeezed orange juice
• 1/2 a cap full of our All Natural Liquid Magnesium or a pinch of Himalayan salt and pepper to taste
• 2 Tbsp fresh herbs e.g. thyme, oregano, parsley (we love thyme!)

Options:

• Add 6 medium mushrooms, sliced in step 1.
• Add port or red wine for the coconut aminos in step 2.
• Add cream at step 4.

Here’s how to put it together:

1. Add half the butter (200 g) to a medium-sized frying pan. Gently saute onion (and mushrooms if using them) on low heat for 15 – 20 mins until they are lovely and soft.

2. Add chicken livers and coconut aminos to the pan and gently cook until livers are just still slightly pink.

3. Add remaining butter, orange zest and juice and any herbs, our all natural liquid magnesium and pepper and cook for further 5 minutes.

4. Leave to cool for 5 minutes, then blend all together.

5. Pour into ramekin dishes or glass containers and chill.

Optional: Please note ghee or butter can be melted and poured over the top of the pate to create an edible ‘seal’ which keeps the pate fresh for longer, however, it’s not a necessary step. We found if we left the pate to cool at room temperature before placing it in the fridge it naturally formed a seal.