Chicken Liver, a Nutritional (Unsung) Superhero!

Paleo On The Go

Posted on January 30 2014

Have you heard how important it is to eat the entire animal not just muscle protein? The principal of using the entire grass-fed animal is right in line with our Paleo beliefs. There is a reason why grandma and mom reinforced eating liver or cow tongue. It’s inexpensive and packs a nutritional punch. We’ve moved away from using the whole animal. However, this can leave us without enough of some really important nutrients. Feel like a superhero eating organ meats like our Bacon Wrapped Country Style Pâté and your body will thank you for it!

Liver Nutrition Facts:

1 oz of chicken liver = 3732 IU Vitamin A
                                        81.2 mg Choline
                                        4.7 mcg Vitamin B12
                                        162 mcg Folate
                                        23.1 mcg Selenium
  • Vitamin A: This nutrient comes from two sources, animals and plants. The animal form is pre formed and does not need to be converted, unlike the plant form. Vitamin A from animals (retinoid) helps with vision, immune system, growth, reproduction, bone development, and maintenance of epithelial and mucosal tissues.
  • Choline is a B Vitamin that reduces chronic inflammation. It also keeps your cell membranes functioning properly, allows nerves to communicate with your muscles, prevents the build-up of homocysteine, a compound associated with cardiovascular disease.
  • Vitamin B12 is vital for energy production, maintaining healthy nerve cells, the production of DNA and RNA, and many other functions within the body.
  • Folate is another B vitamin. It supports red blood cell production, supports cell production, reduces build up of homocysteine, and allows nerved to function properly.
  • Selenium is a key mineral for healthy thyroid function.

Chicken Liver Pâté Recipe

Chicken Liver Pâté Paleo Recipe


1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 tsp fresh thyme
½ tsp sea salt (plus more to taste)
1/2 cup water or chicken broth
4 oz beef or pork fat (melted and cooled)


  1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer.
  2. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
  3. Remove from the heat and let stand, covered, for 5 minutes. Discard the bay leaf.
  4. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  5. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Season with salt and pepper and process until completely smooth.
  6. Scrape the pâté into 2 or 3 large ramekins.
  7. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  8. Serve chilled.
By Paleo on the Go
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

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