Bacon-Chicken Liver Pate (better than it sounds!)

by Holly C. Berman, EAMP, MSOM

Digestive malabsorption is common in autoimmune disorders and conditions like Irritable Bowel Syndrome. Consuming nutrient dense foods like chicken liver can be very helpful. From Mickey Trescott: "Liver is the most potent superfood, containing B12, iron, amino acids and vitamin A. It has a lower toxicity than fatty meat from a conventional animal. Eating liver regularly is one of the most helpful foods. Consume 1 ounce/day, early in the day, for 3 days then none for 1 week." Chicken liver is high in calories, fat and cholesterol, so you only need a small amount!

recipe adapted from Mickey Trescott

INGREDIENTS:

6 pieces uncured bacon

1 small onion (replace with 2 stalks of celery for low FODMAP)

4 cloves garlic (omit or reduce for low FODMAP)

1 lb grass fed chicken or beef livers (beef is stronger tasting)

3 T each (choose 2-3): fresh rosemary, thyme, sage, parsley, marjoram

1/2 C bacon grease

1/2 t salt

Slices of fresh carrot or cucumber

INSTRUCTIONS:

Cook the bacon in large cast iron pan until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.

Add the onion or celery and cook for 2 mins on med-high heat. Add the garlic and cook for 1 more min. Add the liver, resting it in the middle of the pan and sprinkle with the fresh herbs. Cook for 3-5 minutes per side, until no longer pink in the center.  Careful not to overcook the liver, mix everything up when it is done.

Turn off the heat, place contents into a blender or food processor with the bacon, bacon fat and sea salt. Process until it forms a thick paste, adding more bacon fat if too thick.

Serve with carrot and/or cucumber slices or crackers. Store in refrigerator for up to 1 week and freeze in small batches for future consumption.

Chicken livers cooking with lots of herbs and a little garlic

Pate ready for freezing