Traditional Chicken Liver Pate Stock file
When we spend time outdoors with skin exposed to the sun, our bodies can produce vitamin D, which we need to have strong bones, avoid colds and flu, and prevent cancer and autoimmune diseases.
In the Pacific Northwest, with our long periods without sunshine, we often are deficient in this important vitamin. When sun exposure is not possible, safe tanning beds at the gym or tanning salon can help with vitamin D production.
Because even during the summer months we are often inside or, if we are outside, most of our skin is covered with clothing and sunblock, it is important to include in our diets healthy sources of vitamin D3 such as cod liver oil. It is equally important to monitor our levels with the proper blood tests. Below is a recipe for a traditional (vitamin D-rich) Chicken Liver Pate from my friends at paleoleap.com. Salud!
Traditional Chicken Liver Pâté
Ingredients
1/2 lb chicken livers
1 clove garlic, minced
3 thin slices bacon, chopped in cubes (optional)
1 large onion, diced
3/4 cup butter
4 tablespoons chopped parsley
3 tablespoons cooking sherry (you can use vinegar instead)
Fresh nutmeg (optional)
Salt and pepper to taste
Directions
Heat a large pan to medium-high heat and cook the bacon for about 3 minutes.
Add the onion, garlic and 1/4 cup of the butter and soften for another 3 or 4 minutes.
Prepare the livers by cutting out the white stringy part.
Add the livers to the pot and cook for about 7 to 10 minutes with a little more of the butter.
Once cooked through, add sherry, parsley and salt, pepper and fresh nutmeg to taste.
Remove from heat and pour mixture into a blender or food processor and blend until smooth.
Pour the smooth mixture into a serving dish.
Melt the remaining butter and pour over the pâté evenly.
Cover and put in the refrigerator to cool until the fat hardens.
Enjoy as a snack on celery sticks, on lettuce leaves or directly off the spoon since it’s so good on its own.