If you love pate, you will love this easy chicken liver recipe which also incorporates duck fat! All the best parts of our feathered friends. Although organ meats are not as popular as they once were, chicken liver is full of essential nutrients like B vitamins, selenium, protein, Vit C, Vit A, and more. Along with duck fat which is also full of good nutrients and Omega 3s. Our bodies thrive on good fats, especially our brains. Guess who loves this stuff the most, growing babies who need all of the healthy fats and nutrients they can get to develop healthy teeth and jaws. The low-fat fad diet recommendations of the 90s are so last half-century.
I can say from personal experience that when I switched from a low-fat diet to a diet very high in healthy animal fats over time, I began to feel much better and look younger. Not only do I feel better on a high-fat diet, but I lose excess body fat because my body is now trained to burn fat as fuel as opposed to sugar or carbohydrates.
Long story short: Animal fats got a bad rap because they are high in saturated fats. The last 50 years nutritionists and doctors alike thought saturated fats were the cause of most pulmonary disease, aka clogging arteries and causing heart attacks. Modern day, we know that to not be true. The enemy of your arterial walls is inflammation. If you want to decrease inflammation, dietary changes you can make are cutting out inflammatory foods such as sugar, grains, and most vegetable oils.
Our ancestors used every single part of a butchered animal. Nothing went to waste. Certain parts of the animal are packed with nutrients and healthy fats. Serve on gluten-free bread, as a dip for vegetables, or alone!
Pate is truly a delicacy for good reason.
1 container of organic chicken livers
1/2 cup chopped carrots
1/2 yellow onion
4 cloves chopped garlic
2 TBS fresh thyme
1 TBS chopped turmeric
1 TBS lemon juice
1/4 chopped red bell pepper
Salt & pepper to taste
1/4 cup duck fat
Marinate your liver in an acidic substance such as lemon juice for a few hours before cooking. This will help break down the fibers and tenderize the meat.
Add a small amount of duck fat to a cast iron skillet. Add all ingredients except for your duck liver and saute on low heat, add a sprinkle of high-quality Himalayan salt, and pepper. Cook for 5 minutes. Remove from heat. Set aside.
In the same skillet add a small amount of duck fat. Add chicken liver. Saute on low heat until no more pink is seen.
Add all ingredients to a blender. I used my nutribullet. Let cool for 5 minutes. Add 1/4 cup of duck fat. Blend on low until all ingredients are well mixed.
Separate the pate mixture into containers for freezing and keep as much as you will use in the next 4 days in a separate container.
RDA Wholistic Dental Care
Dr. Kayleigh A. Short DMD, formerly of Integrative Dentistry, is your choice for holistic dental care to the greater Seattle area, Mukilteo, Mill Creek, Edmonds, Lynnwood, Everett, and surrounding areas. Washington State and nationwide. For all of your holistic dental and facial aesthetic needs. Contact us today or schedule an appointment to discover how we can help optimize your oral health and support your wellness journey. ~Dr. Short and the WDC Team
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