Liver is one of the most nutrient dense foods! However, it’s worked its way out of our diet as our food supply has become more industrialized. The thought of offal, or organ meats, turns many people off because we have become accustomed to eating individual muscle cuts, rather than valuing nose to tail offerings.
Those who grew up eating pate, liver mousse, or liver and onions alongside their grandparents usually still have a hankering for these dishes. The rest of us would benefit greatly by developing a taste for them.
Liver is an amazing source of vitamin A, B vitamins and iron! It’s beneficial for skin and eye health, cellular function, red blood cell formation, anemia prevention, and more.
Many people’s concern over consuming liver comes from the knowledge that the liver is a filtering organ. While this is true, the toxins are not actually stored in the liver. By consuming liver it actually can help your own liver detoxify better and cleanse this important organ. With this said, I do think that it’s important to seek out organic, pasture-raised sources of liver.
A couple tips for improving the taste and texture:
- Soaking the liver in milk prior to cooking helps remove the bitter or metallic taste that can come along with organ meats.
- Straining the puree through a fine mesh sieve helps remove any tough sinew or gritty texture. This can take a little time, but it’s often worth it.
- 1 to 1 1/4 lbs. Chicken Livers (pasture-raised)
- Milk to soak liver in
- 1 Onion, chopped
- 1 Apple, cored, peeled and chopped
- 1 cup plus 2 Tbsp. grass-fed Butter (the 1 cup should be melted)
- 1 tsp. Mustard powder
- 1 tsp. dried Thyme (or dried herbs of choice)
- 1 tsp. sea Salt
- 1/2 tsp. ground Pepper
- 1/2 cup red Wine or dry sherry
- Place chicken livers in a glass container and cover with milk. Soak for 12 hours.
- Drain livers and disgard liquid. Pat livers dry with a paper towel.
- Melt 2 Tbsp. butter in a large saute pan over medium heat. Add onion and saute until softened (3 – 5 mins). Add apple and toss occasionally until apple softens.
- Add livers, mustard, thyme, salt and pepper and combine. Cook until liver is just slightly pink on the inside.
- Pour in wine, or sherry, and simmer for about 5 minutes. Most of the liquid should be evaporated.
- Remove from heat and allow mixture to cool.
- Place mixture in a food processor and pulse a few times before processing continuously. While processor is running, slowly add the butter through the feed tube.
- Pour the mixture through a fine mesh sieve over a medium sized bowl. Press the mixture through the sieve removing any larger or tougher pieces.
- Place mousse into ceramic or glass containers. Cover well and refrigerate for at least 4 hours before serving.
Serve with cucumber slices or traditional sourdough bread.