Easy Paleo Chopped Chicken Liver Dip –
I had a pound of chicken livers that I got from my Backyard CSA Delivery (only for locals!) and I was excited to use them. I didn’t really grow up eating liver, (mostly white chicken breast) but since going Paleo in 2010, I have grown fond of them. I usually just make pate or saute them with onions but I was in the mood for something new. I went on the interwebs to find a recipe. I found one from Ina Garten on the Food Network but I wanted to add a little more depth to it. It turned out great so I hope you will incorporate more of this real super food into your diet. Liver has great nutrients needed to support conception/pregnancy, healthy thyroid and adrenal function and youthful skin.
Easy Paleo Chopped Chicken Liver Dip
Ingredients: 1 pound of pastured chicken livers 1/4 cup of Organic Grass Fed Butter 1 cup medium-diced red onion, sliced 1/4 cup Apple Cider Vinegar 3 Organic Soy-free eggs hard-cooked, peeled, and chunked 1/4 cup minced fresh parsley leaves 2 teaspoons fresh thyme leaves 1 teaspoons Sea Salt 2 teaspoons gluten free Stone Ground Dijon Organic 1 teaspoon freshly ground black pepper Pinch cayenne pepper 1 tsp paprika Directions: Drain the livers and saute them in 2 tablespoons of butter over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don’t overcook the livers or they will be dry. Transfer them to a large bowl. In the same pan, saute the onions in 2 tablespoons of butter over medium-high heat for about 10 minutes, or until browned. Add the apple cider vinegar and deglaze the pan, scraping the sides, for about 15 seconds. Pour the vinegar and cooked onions into the bowl with the livers. Add the eggs, parsley, thyme, salt, black pepper, cayenne, paprika, and mustard to the bowl. Toss quickly to combine. Transfer the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Season, to taste, and chill or eat it warm. Serves 2-3