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.

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.

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.

Knowing all of this I was highly motivated to give it a try. 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. Liverwurst is a mix of liver and fat and other meat. It is usually made of pork. So I went on a mission to recreate something similar. I could not get a hold of pork liver so I decided to try it with chicken. I mixed it with chicken hearts and pork belly and I actually really liked it. I still can’t believe how different something tastes when it is pureed. 🙂 I tweaked the recipe after several tries and ended up doing it only with liver. 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. When you source liver, make sure it is pasture raised.

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. You can enjoy it on a piece of bread or with my grain-free crackers.

Do you eat liver? Let me know in the comment section below. I hope this recipe will help you to love this superfood.

Happy cooking,

~Annika

Print Recipe
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.
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6oz mason jars
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6oz mason jars
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. If there is some liquid surrounding the livers, drain them in a colander. Inspect the livers by checking if there are any visible green parts (gallbladder). If there are remove them.
  2. Chop the onion, garlic, and sage.
  3. Heat a large skillet over medium heat. Once hot add the lard or another cooking oil of your choice. Add the onion, garlic, and sage and fry for about 1 minute. Move them towards the edges of the pan and place the livers in the middle. Fry the livers about 5 minutes on each side. When you cut through them the juices should run clear, not red. Add the cranberries on top with some water and cook everything for a few minutes, until the cranberries have popped.
  4. Place everything from the pan into a high-speed blender. Add olive oil, salt, and cinnamon, and mix until very smooth.
  5. Put the paté into 3 6oz mason jars and chill in the fridge for at least 1 hour before consuming. I usually freeze two jars and keep one in the fridge for a couple of days. If you are making this recipe for a party or gathering simply place it in a medium bowl and refrigerate for 1 hour before serving.

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