Chicken Liver Memories

I ate a lot of pate as a child.

Mousse Truffee to be exact.

What can I say? My step mother is French.

Paris was my first trip overseas.

We also spent a lot of time in Montreal as kids– it was the closest big city to where I grew up.

Lots of croissants from Duc de Lorraine

Lots of barely understanding french.

And lots of pate.

I’m always brainstorming ways to get some organ meats.

I tried grass-fed beef liver burgers…but couldn’t do it.

Then I listened to a podcast of Sally Fallon talking about her daily eats.

She kept saying pate, pate, pate.

So I decided to make some.

I used a SUPER easy recipe from Balanced Bites. Using pastured butter from Kerrygold.

Super easy and even more super delicious.

One taste and I was 12 again. I almost licked the food processor clean.

I’ve been eating it on baby carrots…and fingers mostly. I don’t eat the finger part though.

This is the best way EVER to get your organ meats in: decadent and rich.

Do you like pate? Have you ever made your own?

4 Responses to Chicken Liver Memories

  1. liver diet October 24, 2012 at 3:28 AM #

    First off , i can’t justify why anyone would want to eat chicken gizzards, except maybe for some fond memories of working in a rubber factory..LOL! But i have customer requests for them (i’m a kitchen / grill manager) and chicken livers too, which are ok and come out good. But what do you do with Gizzards?! My understanding was that you boil them first, which i did – then i throw them in the breading then dunk in the breading seasoning solution…which is mostly water with some spices and glutens, then back into the breading, then into the deep fryer. Does this sound right? Cause they are terrible! then again i’m not sure if they are supposed to be that way or not! How long do they boil for? and how long to deep fry? what am i missing? anything? Any ideas would help..

    • Allison October 24, 2012 at 10:35 AM #

      Hmm…I’ve never actually cooked chicken gizzards. I’m not sure I would eat them either! I’ve thought about throwing them in my slow cooker along with cow bones to make broth, but that’s about it. They certainly don’t sound appetizing…

      • Maryanne August 21, 2014 at 10:09 PM #

        I know this is an older post, but thought I’d respond. My mom does gizzards boiled (40 min or so), then finishes them in a skillet with butter or oil, tomato sauce, wine, parsley, and plenty of pepper. Liver the same way, but boiled for less time. They’re both delicious this way.

        • Allison August 26, 2014 at 3:10 PM #

          That sounds so good! I need to venture out and try some new recipes– this one sounds easy and delicious. Thank you!

Thoughts? Feel free to comment below!

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