Simply nutritious and delicious: Chicken Liver Pate

To get the perfect consistency and flavor, use butter. No doubt It makes the best liver pate.

The basic recipe to prepare duck or chicken pate is to brown the livers in butter, deglaze with brandy, dry white wine or stock add seasonings and stir until the liquid is mostly gone. Then toss in the food processor with softened butter and season with salt.

For a variation, process with sauteed onions and mushrooms. This one keeps refrigerated 3-5 days, and the plane version lasts well covered and refrigerated for 5-8 days.

Serving suggestion: For a quick meal or snack, serve on toast or prepare a sandwich with melted Swiss or Mozzarella cheese.

The most important, the nutrition part:

So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:

An excellent source of high-quality protein
Nature’s most concentrated source of vitamin A
All the B vitamins in abundance, particularly vitamin B12
One of our best sources of folic acid
A highly usable form of iron
Trace elements such as copper, zinc and chromium; liver is our best source of copper
An unidentified anti-fatigue factor
CoQ10, a nutrient that is especially important for cardio-vascular function
A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA. ...From The Weston A. Price Foundation files

For more information visit: The Liver Files: Recipes and Lore About Our Most Important Sacred Food

by Chef Melissa - CookingDiva · May 12, 2008 · 01:22 PM
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