Chicken livers? I can feel the vegans quivering as I write.
Nutrient density baby!
1oz of the chicken liver pate contains 96 percent of your recommended daily intake of vitamin B12.
Its also got a good whack of iron in it.
You can buy it, but it is way savvier to make it at home because it will cost you about $1 and if you can switch on a food processor you have the skills required.
The hardest part is finding organic chicken livers. I searched every store in Boulder and finally found them at Alfalfas.
I have a rule that anything I make has no more than five steps, because otherwise I lose the will to live halfway through making it. Chicken liver pate fits nicely into the five step rule.
Here is how to do it:
Step one: Scour the earth until you find organic chicken liver. This is by far the hardest step, and I wish you good luck and plenty of tea.
Step two: Once chicken livers have been sourced, bung them in a frying pan and cook until they go from a red colour to a brown colour.
Step Three: Chop an onion and some garlic and put that in a bowl—I put pink salt in too, because I love it.
Step Four: Put cooked and cooled livers in same bowl and blend them
Step Five: Eat it all, or put some in pots and freeze.