Chicken Liver Pâté

Chicken livers are incredibly nutrient-rich. They are an excellent source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing and treating anemia, especially postpartum, when iron levels can be depleted from pregnancy & birth.

They are packed with vitamin A in the form of retinol, which supports the immune system of infants and their growth and development.

Chicken livers provide a substantial amount of B vitamins, particularly B12. B12 is required in the postpartum period for both mother's and baby's health. It is essential for nerve function, red blood cell production, and a healthy immune system.

Choline is essential for brain health, supporting cognitive function and fetal brain development during pregnancy & postpartum. It also plays a role in fat metabolism and liver function.

Ingredients:

300 grams organic chicken livers (must be organic) I love Bostock Brothers

I brown onion, chopped

3 garlic cloves, finely chopped

1 apple, peeled & diced

1 ripe pear, peeled & diced

Handful of fresh rosemary (or thyme)

1/2 tsp onion powder

2 Tbsp butter or ghee

1 Tbsp apple cider vinegar

1/2 cup chicken bone broth

1/4 cup coconut cream

kelp sea salt & pepper to taste

Steps:

Heat butter or ghee in a frypan on low-medium heat. Add the onion and sauté for 10-15 minutes until soft and starting to caramelise.

Then add the garlic, rosemary (or thyme), apple & pear and stir for a further 10-15 minutes until the fruit has started to soften and caramelise.

While waiting, prepare the chicken livers. Remove from the bag and gently run cold water over them in a sieve or colander.

Turn the heat up on the frypan and add the livers to the pan. Cook until brown on each side (roughly 8-10 minutes). Season with salt & pepper.

Lastly, add apple cider vinegar, bone broth & coconut cream. Stir for a further 3-5 minutes.

Transfer mixture into a blender and blend until smooth.

Allow to cool, and then pour into a jar or airtight container and store in the fridge. It should keep for up to five days. Serve on fresh sourdough bread with crackers & cheese, or eat straight from the jar!

Enjoy,

Rose x