Have you heard how important it is to eat the entire animal not just muscle protein? The principal of using the entire grass-fed animal is right in line with our Paleo beliefs. There is a reason why grandma and mom reinforced eating liver or cow tongue. It’s inexpensive and packs a nutritional punch. We’ve moved away from using the whole animal. However, this can leave us without enough of some really important nutrients. Feel like a superhero eating organ meats like our Bacon Wrapped Country Style Pâté and your body will thank you for it!
Liver Nutrition Facts:
1 oz of chicken liver = 3732 IU Vitamin A
81.2 mg Choline
4.7 mcg Vitamin B12
162 mcg Folate
23.1 mcg Selenium
- Vitamin A: This nutrient comes from two sources, animals and plants. The animal form is pre formed and does not need to be converted, unlike the plant form. Vitamin A from animals (retinoid) helps with vision, immune system, growth, reproduction, bone development, and maintenance of epithelial and mucosal tissues.
- Choline is a B Vitamin that reduces chronic inflammation. It also keeps your cell membranes functioning properly, allows nerves to communicate with your muscles, prevents the build-up of homocysteine, a compound associated with cardiovascular disease.
- Vitamin B12 is vital for energy production, maintaining healthy nerve cells, the production of DNA and RNA, and many other functions within the body.
- Folate is another B vitamin. It supports red blood cell production, supports cell production, reduces build up of homocysteine, and allows nerved to function properly.
- Selenium is a key mineral for healthy thyroid function.
Here is a recipe for our Chicken Liver pate (or buy it ready to go from POTG!)
Chicken Liver Pate
The classic chicken liver pate recipe used by Paleo on the Go.
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- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 tsp fresh thyme
- ½ tsp sea salt (plus more to taste)
- 1/2 cup water or chicken broth
- 4 oz beef or pork fat (melted and cooled)
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer.
- Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
- Remove from the heat and let stand, covered, for 5 minutes. Discard the bay leaf.
- Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
- With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Season with salt and pepper and process until completely smooth.
- Scrape the pâté into 2 or 3 large ramekins.
- Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- Serve chilled.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.