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By Annie Dru, CCE
This recipe takes advantage of the high concentration of fat-soluble nutrients found in the livers of the pastured spring chickens. The livers will be dark in color, indicating an abundance of Vitamin A.
- 1 pound pastured chicken liver, chopped into small pieces
- 4 slices pasture-raised bacon, chopped
- 2-4 large shallots, minced
- ½ head of garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon prepared mustard
- ½ cup chicken stock
- ¼ cup brandy or Marsala wine
- Juice of one lemon
- ⅛ cup naturally fermented soy sauce
- ¼ - pound butter (preferably raw)
Saute bacon, shallots, and thyme in a heavy skillet, adding garlic toward the end to prevent it from burning. Remove from skillet and set aside.
In the same skillet, saute liver pieces in the bacon grease until browned. Then return bacon and herb mixture to the skillet; add mustard, stock, and brandy; and reduce the liquid. When most of the liquid is gone, transfer mixture to a food processor or blender and process with lemon juice, soy sauce, and butter until creamy and smooth.
Transfer to ceramic or glass ramekins, garnish with a sprig or two of thyme, then cover and chill in the refrigerator overnight.
It is optional but nice to cover the pâté in a layer of clarified lemon butter. Simply melt ghee in a small sauce pan with the juice of half a lemon and pour over the pâté . It will harden in the fridge and create a lovely and delicious “seal.”
Serve on homemade crackers.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other recipes from Annie Dru:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2012 | Volume 36, Number 1
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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