If you didn’t grow up eating liver, whether it be from chicken, beef or some other animal, it can seem a bit daunting to try it. If you aren’t a vegan or vegetarian with philosophical reasons to avoid food from animals then liver is something worth trying. While muscle meat obviously provides lots of protein some other beneficial fatty acids and nutrients, liver is where the nutrients are!
Why is liver so nutrient dense you might ask. The liver is the storage organ for many of the key nutrients for keeping your metabolism running. Vitamins like B12, folic acid, copper, iron, and A, D, E and K. When I have recommended eating liver some people comment that they are afraid of the toxins stored in liver which is an unfounded concern. Toxins are cleared from the body by the liver but they are not stored there. In fact toxins that cannot be cleared are more likely to be stored in fat cells – the bodies go-to storage mechanism because that is where the least amount of damage can be wrought.
As always, when it comes to consuming animal products it is important to consider the source. Animals should always be fed their natural diet and spend most of their time outdoors. For example the best chicken liver is from completely free range chickens who forage for their main source of food and receive little to no supplemental feed. With beef liver, the best source is a cow that has been raised entirely on pasture.
Chicken liver does have a distinctive texture which many people do not enjoy and which is still noticeable when the livers have been sautéed. For those who want to benefit from eating liver but who do not enjoy the texture, liver paté is the way to go. You can either eat some of your sautéed chicken livers for dinner and then turn the rest into paté or just make paté from the whole batch and store any amount you would not be able to eat within a week.Share