Liver is a crucial component of the Weston A. Price diet. It is a highly concentrated source of vitamin A, B vitamins, folate, and iron. Vitamin A is necessary for proper immune and organ health, and vitamin A deficiencies are extremely common in our modern diet.
Chicken liver has a milder flavor than beef liver, and is often more palatable to those who are not used to the flavor of liver. As with all liver, the key to making it tasty is not overcooking it. It should still be pink on the inside when you take it off the heat. If you cook it for too long, it will turn grainy and develop an awful mineraly flavor.
This chopped liver dish is delicious fresh and warm, or cold from the fridge. You can eat it on its own, or slathered on the rye sourdough bread. It is best accompanied by dill pickles and/or sauerkraut.
1 lb chicken livers, rinsed
3 hard-boiled eggs, peeled
1 large yellow onion, thinly sliced
1 tbsp olive oil
2 tbsp ghee
1 clove raw garlic (optional)
Heat 1 tbsp ghee in saute pan on medium heat. Add onion and saute until translucent and slightly browned, approximately 8 minutes. Remove from heat and set aside.
Heat 1 tbsp ghee in saute pan on medium low heat. Add chicken livers and saute, turning several times, until brown on the outside but still pink on the inside, approximately 6 minutes. Remove from heat and set aside.
Combine onions, eggs, liver, onions, and olive oil in food processor. 1 clove of raw garlic is a delicious addition, but it will give you garlic breath, so add at your own discretion. Process until smooth. Add salt to taste, usually between 1/4 and 1/2 tsp. Serve and enjoy!