Chicken livers are a true super-food. Livers from pastured chickens offer abundant vitamins A and D, protein, and four of the B vitamins, as well as iron, phosphorus, copper, zinc, and selenium. When mixed with probiotic-rich lacto-fermented mayonnaise, the nutrition increases even more, making this a great snack to serve on homemade sourdough crackers. Even kids (and finicky spouses) will love the mild taste of livers prepared like this.
This recipe can be found on the CFH site, where you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables and tons more.
And now for that pate recipe…
Probiotic-Rich Chicken Liver Pate
- 2 pounds fresh or frozen chicken livers from organic, pastured chickens, rinsed and cut in half (thaw if frozen)
- 2 tablespoons ghee or bacon fat
- 1/2 cup chopped onion
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1/2 cup white wine or chicken stock
- Salt and pepper to taste
- 1/2 cup lacto-fermented mayonnaise
- Melt ghee or other fat in a large heavy skillet over medium-high heat. Add onions and sauté until they begin to soften, but do not let them brown.
- Add celery, garlic, and chicken livers and cook, stirring often, until livers are browned on all sides.
- Stir in white wine or chicken stock. Reduce heat, cover, and cook 10 minutes. Remove lid and allow excess moisture to cook off. Stir in salt and pepper to taste.
- Remove livers from heat and transfer to a bowl to cool.
- When cooled to room temperature purée in a food processor or with a hand blender until fairly smooth. Stir in mayonnaise and refrigerate.
Serve with sourdough crackers.