Cranberry Chicken Liver Paté
This liver paté recipe is easy to make and very delicious. Perfect for anyone wanting to incorporate more of this superfood. It is Paleo and AIP friendly.
Cranberry Chicken Liver Paté
This post has been in the works for a while now. If you follow me on Instagram you have seen me experiment with making liver paté for awhile. And I am so happy to report that it is finally done and ready to share. If you are like me and don’t like eating liver, this recipe might change your mind.
But I Don’t Like Liver… neither did I 🙂
I have been trying to eat liver for a long time now. Inspired by Dr. Sarah Ballantyne and her continued emphasis on the importance of incorporating organ meats into a nutrient-dense diet, I have been trying to like it very badly. Unfortunately, I hated it (and I really don’t like to use this word). I am not a picky eater, but I could barely swallow it. I kept trying every once in a while but it just did not work for me.
Then one summer I was eating liverwurst back home in Germany and it got me thinking. I grew up eating it and I love that taste. So I went on a mission to recreate something similar. The process of making it…what can I say…took some getting used to. But I believe that if you eat animal protein you should not shy away from preparing it. And you really get used to it. I now really enjoy making it. I look at the livers and I am very grateful that they give me so much nourishment. So long story short, after months of experimenting and a few tweaks I now love this recipe and I eat 1/2 -1 jar of this liver paté a week.
Why You Should Incorporate Liver into Your Diet
Liver is one of the most nutrient-dense foods out there. Especially if you are on a healing protocol and on a pretty restrictive diet like the autoimmune protocol, it is crucial to eat organ meats in order to meet your nutrient needs. For more information about the benefits of eating liver, check out this article by Chris Kresser.
How to Source Liver
Just like with other animal products, quality is key. When sourcing chicken livers, make sure they are pasture raised. You can get them at your local butcher, local farmers, farmers market, and if you live in NYC at Farm to People. (You can get a $25 discount or a free small farm box with my code “50SHADESOFAVO”).
What to Enjoy This Liver Paté With
- Crackers: My favorite way to eat this pate is with crackers. You can either use a store-bought brand or try my delicious grain-free crackers (they are also AIP).
- Bread: Enjoy the pate on a slice of sourdough bread (if you tolerate it) or any other compliant bread. I have two bread recipes in my cookbook “ENJOY”. One of them is paleo the other is AIP.
- Veggie slices: Cucumbers, carrots, or celery are great ways to enjoy this paté. Even apple slices work great. I would just recommend this in the beginning though and if you are not a lover of liver. Trying it with crackers first is an easier way to get your palate used to it
- Chicken liver: Although I haven’t tried it yet, you can try duck liver. Beef liver has a bit of a stringer taste, so I would start out with chicken.
- Lard: You can use any other cooking fat of your choice, like extra virgin olive, oil, avocado oil, duck fat, butter, or ghee if you tolerate them.
- Cranberries: When fresh or frozen cranberries are not in season/available to you you can substitute them with a green apple. Dried cranberries are not appropriate for this recipe.
Do you eat liver? Let me know in the comment section below. I hope this recipe will help you to love this superfood.