This non-traditional chicken liver paté made with miso is irresistible from the first bite — at least to me. But I must admit, that my taste buds got acquainted with liver at an early age — thanks to my mom who listened to Carlton Fredericks’ nutrition advice on the radio.
If you’ve never had liver before, chicken liver paté is a good way to get acquainted with liver. So why not give this recipe a try? You just might love it — and wow your dinner guests besides.
1 pound chicken livers (from pasture-raised chickens if possible)
3 tablespoons grass-fed butter, (sweet or salted)
1 medium red onion (about 8 ounces), diced
2 tablespoons grass-fed butter, cut into small pieces
2 tablespoons red miso (Aka miso)
1/8 tsp garlic powder
garnish: finely chopped fresh parsley (optional)
Note: The following directions start by steaming the chicken livers. If you don’t want to steam them the way I describe, you can sauté them in a regular pan, making sure to cook them to the safe temperature (discussed in step 3), and then skip to step 4.
Step 1: Place a steaming stand (or several crumbled balls of aluminum foil) into a wok. Add water to the wok so that the water comes 3/4 of the way up the legs of the steaming stand (or balls of aluminum foil). Heat the water in the wok to boiling.
Step 2: Into an 8-inch square Pyrex glass baking dish (or a shallow bowl), lay the chicken livers, in one layer. Place the baking dish with the livers on top of the steaming stand in the wok. Cover the wok with a domed wok lid. The lid should fit securely and not allow much steam to escape.
Step 3: After 12 minutes, lift the lid by tilting it away from your face (so the hot steam does not burn your face/eyes). Place an instant-read thermometer into the center of the thickest part of several of the livers. If the thermometer reaches 165 degrees F, then cook for 2-3 more minutes and consider the livers done/safe. (I reached this conclusion by consulting several sources: CDC’s report of an illness from undercooked chicken livers, safe cooking temperature chart by a food industry expert, and food safety information from the government of New Zealand). Note: When fully cooked, I the underside of the livers may still be somewhat red. If this bothers you (as it did me), just keep steaming them until they are brown on both sides. They will still be pink on the inside — and that’s OK. Set the cooked chicken livers aside to cool for about 5 minutes.
Step 4: Meanwhile, heat a medium-size sauté pan over medium heat. When the pan is hot, and add the 3 tablespoons of butter. When the butter has just melted, add the diced onions and sauté, for a few minutes, stirring frequently, until the onions soften. Set the pan with the cooked onions aside to cool.
Step 5: Add the cooked chicken livers and the juices that have accumulated in the baking dish to a food processor fitted with a metal blade. Add the remaining 2 tablespoons of butter (cut into small pieces), miso, and garlic powder to the food processor, and process until well mixed and very smooth.
Step 6: Add the reserved sautéed onions and process, but stop short of puréeing the onions, so you end up will tiny pieces of onion scattered throughout the paté.
Step 7: Using a spatula, remove the chicken liver paté from the food processor and put it into a bowl. Cover and chill overnight in refrigerator. Right before serving, garnish with fresh chopped parsley, if desired.
Serve! Serve with gluten-free crackers or fresh vegetables such as the beautiful fresh radishes in the photo!
Freeze in small portions: Spoon into a silicon muffin pan and freeze. Note: Add a thin layer of melted butter on top if you plan to store the paté for a long time. When the paté in the muffin pan has frozen, remove the frozen “muffins” and store them in a freezer bag in the freezer.
Nutrition: Liver – why liver is so good for you 🙂
- Self Nutrition Data provides detailed nutrition data on chicken liver.
- List of foods highest in various important nutrients. Note how often liver is mentioned!
- Liver: Nature’s Most Potent Superfood by Chris Kresser refutes the misconception that liver is loaded with toxins.
- Learn more about liver and other organ meats and why they should be part of our diet.
Nutrition: Liver – why too much liver is not good for you 😦
- Liver is high in copper. Excess copper in the body appears to promote angiogenesis (the process by which the body creates blood vessels that nourish cancer sites in the body). Learn more about sources of copper and also about zinc which competes with copper (a good thing) in the body: Anti-Cancer Diets and Pitfalls of Plants: Part I. Copper and Zinc.
Steam cooking – why it’s so healthy and how to do it!
- Steam cooking is the healthiest way to cook because steaming cooks at the temperature of boiling water (212°F/100 °C), and that is about 80°F below the temperature at which, according to the National Cancer Institute, cancer causing compounds are generated in cooked food.
- More about steam cooking:
More chicken liver recipes to try!
Enjoy and be healthy!