Chicken liver is a reasonably priced protein that when from properly fed, humanely raised animals is a powerhouse of nutrition. This recipe freezes well. Store in refrigerator for up to two weeks.
MAKES: 3 cups
- 2 pounds pasture-raised chicken livers
- 4 slices bacon, thin sliced, chop into 1″ pieces (look for Pederson’s No Sugar Hickory Smoked Bacon)
- 4 tablespoons coconut oil DIVIDED
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoons dried sage OR 10 fresh sage leaves, chopped
- 2 teaspoons dried rosemary OR 2 sprigs fresh rosemary, stem removed, chopped
- 2 teaspoons dried thyme OR 2 tablespoons fresh thyme
- 2 bay leaves
- 1/4 teaspoon nutmeg, preferably fresh grated
- 1/3 cup dry wine or sherry (don’t use cooking wine)
- 1/2 teaspoon sea salt
- Prepare liver by cutting away any membranes. In a large skillet over medium heat, add bacon and 1 tablespoon coconut oil. Sauté, stirring occasionally until bacon is cooked. Add onion, garlic, sage, rosemary, thyme, bay leaves and nutmeg and continue to sauté until onions are soft, about 8 minutes.
- Add chicken livers and 1 more tablespoon coconut oil to the skillet and sauté for 4-5 minutes until liver is browned, but still pink in the center.
- Increase heat and add wine to the skillet; bring to a boil and cook 2-3 minutes until you cannot smell alcohol. Remove from heat. Remove bay leaves. Add salt and remaining 2 tablespoons coconut oil.
- Spoon mixture into a food processor and puree until smooth. Taste and adjust seasoning.
Cool and spoon into glass loaf pan or bowl. Refrigerate overnight.
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
