Liver is a nutrient powerhouse, packed FULL of energy-producing vitamins and minerals. It is rich in fat-soluble vitamins (A, D, E, K), B vitamins like B12 and folate, and minerals such as iron and copper, which play an important part in detoxification.
A common misconception about liver is that it is toxic to eat since it acts as a filter for toxins the body. While liver does act to neutralize toxins, these toxins are not stored in the liver. Eating liver regularly actually supports the function of your liver by providing it with the nutrients that it needs.
The adrenal glands also greatly benefit from liver consumption due to its high cholesterol and B vitamin content.
The problem….the taste. I recommend eating at least 4-6 ounces of liver a week for most folks (much more for those who are in the early stages of gut healing) but I often hear, “I can’t eat that! It tastes terrible.” While liver by itself is challenging for most to eat, liver pâté is a great way to make it more palatable. I prefer to eat pâté warm while my daughter prefers hers in frozen, bite-sized pieces.
Whichever way you prefer to eat it, be sure to use livers from pasture-raised animals that are GMO, antibiotic, and hormone-free. Although beef livers are the most nutrient dense, most find chicken livers to be more palatable.
2 lbs livers, well-trimmed
3 medium onions, chopped
6 cloves of garlic
2 Tablespoons bacon grease or lard
2/3 C chicken or beef stock
1 Tablespoon fresh rosemary, finely chopped
1 Tablespoon dried dill
juice from 1/2 a lemon
1 stick organic butter
Salt to taste (or ~ 2½ teaspoons)
Heat bacon grease on medium heat in a large skillet until hot. Add onions and garlic and sauté for 4-5 minutes. Add chicken stock, livers, and herbs. Simmer with lid on until onions and livers are tender and most of the liquid is reduced down. Add lemon juice and butter. Puree until smooth. Serve warm, or freeze into patties on parchment paper and cut into cubes.