Chicken liver is a reasonably priced protein that when from properly fed, humanely raised animals is a powerhouse of nutrition. This recipe freezes well. Store in refrigerator for up to two weeks.
MAKES: 3 cups
- 2 pounds pasture-raised chicken livers
- 4 slices bacon, thin sliced, chop into 1″ pieces (look for Pederson’s No Sugar Hickory Smoked Bacon)
- 4 tablespoons coconut oil DIVIDED
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoons dried sage OR 10 fresh sage leaves, chopped
- 2 teaspoons dried rosemary OR 2 sprigs fresh rosemary, stem removed, chopped
- 2 teaspoons dried thyme OR 2 tablespoons fresh thyme
- 2 bay leaves
- 1/4 teaspoon nutmeg, preferably fresh grated
- 1/3 cup dry wine or sherry (don’t use cooking wine)
- 1/2 teaspoon sea salt
- Prepare liver by cutting away any membranes. In a large skillet over medium heat, add bacon and 1 tablespoon coconut oil. Sauté, stirring occasionally until bacon is cooked. Add onion, garlic, sage, rosemary, thyme, bay leaves and nutmeg and continue to sauté until onions are soft, about 8 minutes.
- Add chicken livers and 1 more tablespoon coconut oil to the skillet and sauté for 4-5 minutes until liver is browned, but still pink in the center.
- Increase heat and add wine to the skillet; bring to a boil and cook 2-3 minutes until you cannot smell alcohol. Remove from heat. Remove bay leaves. Add salt and remaining 2 tablespoons coconut oil.
- Spoon mixture into a food processor and puree until smooth. Taste and adjust seasoning.
Cool and spoon into glass loaf pan or bowl. Refrigerate overnight.