This recipe was originally authored and published by Genevieve St-Cyr .
I have this memory of my mum ‘forcing’ us to eat chicken liver when I was a kid…telling us it was good for us to grow tall and strong! Well…as always, she was right (although it appears like she was lying about the tall part…). We would wrap it in so much bacon that it couldn’t possibly taste of liver any more, and we would still pretend to gag with every bite! I know a lot of people feel the same way about liver, and organ meat in general!
What my mum knew is that there is nothing quite as nutrient dense as liver!
Organ meats like liver are between 10 and 100 times higher in nutrients than corresponding muscle meats, like our beloved steak.
The liver is high in many important nutrients:
- Fat soluble vitamins A, D, E, K
- B vitamins,like B12 and folate, which so many women are deficient in
- Choline, an important nutrient for the brain and every cells in the body
- Minerals such as copper, iron and zinc.
If, like many people, you can’t quite convince yourself to eat liver, despite the obvious health benefits, try this delicious liver pate, it won’t disappoint!
Serve with those gluten-free crackers, or a delicious slice of sourdough bread (if tolerated).
- 140 grams butter
- 2 large onions, diced (if intolerant, take them off the pan after cooking in the butter)
- 3 cloves garlic, crushed (or 1 tsp garlic oil)
- 2-3 rashers bacon (omit if histamine intolerant)
- 650 grams chicken livers, trimmed and cut into 2cm pieces
- 1 bay leaf
- Thyme or rosemary (1-2 sprigs fresh or ½ tsp dried)
- Salt & pepper to taste
- 2 tablespoons brandy (omit if very sensitive to alcohol)
- Heat up a fry pan and add butter.
- Fry onion, garlic and bacon over medium heat, stirring constantly until softened (3-4 minutes).
- Add livers, bay leaf and thyme and then cook, stirring occasionally, until cooked through and no longer pink in the center.
- Remove bay leaf and then blend until fully combined and forms a paste.
- Add salt and pepper to taste (I like it with lots of pepper), and then two tablespoons brandy and process again.
- Pass through a sieve and transfer to serving bowls.
- Cover with melted ghee (optional)
- Refrigerate for at least one hour before serving.
Dr. Bruce Hoffman, MSc, MBChB, FAARM, IFMCP is a Calgary-based Integrative and Functional medicine practitioner. He is the medical director at the Hoffman Centre for Integrative Medicine and The Brain Centre of Alberta specializing in complex medical conditions. He was born in South Africa and obtained his medical degree from the University of Cape Town. He is a certified Functional Medicine Practitioner (IFM), is board certified with a fellowship in anti-aging (hormones) and regenerative medicine (A4M), a certified Shoemaker Mold Treatment Protocol Practitioner (CIRS) and ILADS trained in the treatment of Lyme disease and co-infections. He is the co-author of a recent paper published by Dr. Afrin’s group: Diagnosis of mast cell activation syndrome: a global “consensus-2”. Read more about Dr. Bruce Hoffman.