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Bacon And Chicken Liver Pâté

on | in Recipes | by | with 26 Comments

Bacon & Chicken Liver Pate - If liver is the Cinderella of traditional foods, bacon is its fairy godmother. If you're a liver skeptic, put this one on your "to try" list.

If Liver Is The Cinderella of Traditional Foods . . .

Bacon is its fairy godmother. Over the years I’ve failed more times than I’ve succeeded in getting my family to love liver. This homemade chili and bayou dirty rice have gone over very well, but it’s not like I personally jumped out of bed in the morning and thought, “YAY, it’s liver day!”

Until now. 

A few months ago I came across a Bacon-Beef Liver Pâté recipe in The AutoImmune Cookbook. Since I didn’t have all the right ingredients on hand, I adapted the recipe and – BIPPITY BOPPITY BOOP! – magic happened. I’m telling you, m-a-g-i-c.

This chicken liver pâté made with bacon is now one of the meals I most look forward to every week. I always notice bump in energy on pâté day, and that’s no surprise considering it’s one of the most nutrient-dense foods available.

Bacon & Chicken Liver Pate - If liver is the Cinderella of traditional foods, bacon is its fairy godmother. If you're a liver skeptic, put this one on your "to try" list.

Why Liver is A Superfood

According to this article by Chris Kresser, liver is “between 10 and 100 times higher in nutrients than corresponding muscle meats,’ especially vitamins A, D, E, K, B12, and folate, plus minerals such as copper and iron. It’s Vitamin A content is known to help reduce the effects of stress, and as I wrote about here it’s also been shown to have anti-fatigue properties.

But what about toxins . . . aren’t they stored in liver? According to Kresser, “A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems.”

Of course, he also adds that “it is essential to eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed. Pasture-raised animal products are much higher in nutrients than animal products that come from commercial feedlots. For example, meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from commercially-raised animals. And pasture-raised eggs have been shown to contain up to 19 times more omega-3 fatty acids than supermarket eggs!”

If you’re a liver skeptic or hater, I suggest you give this recipe a try.

Bacon & Chicken Liver Pate - If liver is the Cinderella of traditional foods, bacon is its fairy godmother. If you're a liver skeptic, put this one on your "to try" list.

Bacon And Chicken Liver Pâté

Ingredients

  • 8 oz. organic bacon
  • 1 pound pastured chicken livers, rinsed and dried
  • 5 garlic cloves
  • 2 ¼ teaspoons dried thyme
  • 2 ¼teaspoons dried rosemary
  • 1/2 teaspoon unrefined sea salt
  • 1/3 cup bacon grease (if you don’t have enough after cooking the bacon, top it off with another oil such as coconut oil, butter, or pastured lard – either store bought or homemade )
  • herbs for garnish (optional)

Equipment

Food processor (This is the one I use)

Instructions

1. In a medium pan, cook all the bacon until crisp and set aside on a plate. Pour most of the bacon grease into a measuring cup, but leave enough behind to leave the bottom of the pan well-coated.

2. In the same pan, add the garlic and sautee for a couple of minutes over medium heat.

3. Add the chicken livers, thyme and rosemary. Cook until the livers are no longer pink in the center. Remove everything from the pan and set aside to cool for a few minutes.

4. While you’re waiting for the livers to cool, add enough coconut oil (or oil of your choice) to the bacon grease to equal 1/3 cup.

5. Add liver mixture, bacon, salt and 1/3 cup fat to the food processor. If desired, you can keep a few pieces of bacon out to use as a garnish.

6. Process the mixture until it forms a paste. Transfer to bowls, add garnish if desired, and serve immediately. We love to cut carrots in to long “chips” and use them as crackers.

Notes: If you don’t serve right away put the pâté in the fridge, then remove when needed and allow to warm to room temperature before serving.

Bacon & Chicken Liver Pate - If liver is the Cinderella of traditional foods, bacon is its fairy godmother. If you're a liver skeptic, put this one on your "to try" list.

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26 Responses to Bacon And Chicken Liver Pâté

  1. […] you’ll also probably like these recipes for Chicken Liver Pâté with Bacon and Bayou Dirty […]

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  3. Katrina S says:

    Carmelized onions and lots of crumbled bacon are my family’s favorite with fried liver.This recipe sounds delicious too! Bacon is liver’s new best friend!

  4. Candiss says:

    Do you not soak the liver in lemon juice the night before like in your chili recipe?

  5. Nancy says:

    Thank you, thank you! Keep the liver recipes coming. I know how healthy it is, but my whole family has gagged on it when I’ve tried to make it. You have a knack for making things like this taste good. Much appreciated.

  6. I made a very similar recipe for duck liver pate…I practically had to arm wrestle my 2 year old to get a bite. ;-) Pate is hands down my favorite way to get liver in my diet.

  7. Monica says:

    I was given 6 pounds of grass fed beef liver. I would like to make pate but I have heard that beef liver has a stronger flavor. Would it work? I don’t want to be ruined with my first pate attempt ;)

    • Heather says:

      It does have a much stronger flavor. To be honest, I have not found a recipe I like made with beef liver. I am going to keep trying, though!

      • Monica says:

        Shoot! I have yet to find chicken livers locally. We’ve butchered a few of our chickens but they’re bantams and it takes a lot to make a pound.

  8. Sara says:

    Hi Heather,
    Do you do this one as a meal for the family or a snack?
    Thanks!
    Sara

  9. Bethany says:

    Yay liver! It took me awhile but I have finally acquired a taste for chicken liver pate and I love bacon so I can’t wait to try this. Yum! Looks great. Somewhere buried in one of my Pinterest boards is a recipe for crispy, citrus calf liver that I’d like to try. I’m pretty sure it was a recipe I planned on making some real food substitutes for ingredients I wasn’t sure about.

  10. Mel says:

    Thanks for the recipe Heather! Have to try it out.. Definitely need more liver in our diet. Do you know roughly how long this lasts refrigerated? Thanks!

  11. Bev says:

    Another twist on this pate would be to add mushrooms ! delicious!

  12. Valentia says:

    That looks amazing, I’m trying it next week-end :) I think I only have veal liver but it will be a nice experiment.

    I was wondering, before I go and ruin a whole batch of paté, do you know if I can freeze it for later meals? There’s only two of us at home, neither of us huge liver fans. I know I can make a smaller batch but I have a 500gm piece of liver that I can’t possibly saw through and must defrost in one go.

  13. Elizabeth says:

    I don’t have a food processor, would a blender or hand mixer work as well?

  14. Natalie says:

    Does topping the 1/3 cup off with coconut oil make it taste like coconut oil?

  15. Loriel says:

    Yay! I am DEFINITELY going to try this. We have been trying for another baby for 4 months now and have had no success. I am trying to include more nutrient-dense foods in my diet and this is on my “to make NOW” list. Thank you!

  16. […] of my favorite B6 rich foods are blackened salmon with pineapple salsa (pictured above), bacon-liver pate and superfood […]

  17. Kasey says:

    I just tried this recipe with venison liver. I think I have a new favorite food!

  18. Liz says:

    Great recipe and a delightful way to get more liver into our diet. The pate was creamy and the herb flavor really stood out.

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