Ingredients

• 1 pound of Chicken Liver

• 1 small onion

• 2 sticks of celery (keep leaves)

• 1 bay leaf

• 2 pieces of garlic

• extra virgin olive oil

• a little bit of white wine

• 1 tbs of butter

• Your favorite herb

1. Prepare chicken liver first. Soak livers in the cold water for a half hour to drain blood out. Then soak them in milk over night. If you don't have a time, at least 30 minutes to an hour. Slice onion and cut celery into small pieces.

2. Take livers out and dry them out with paper towel. Then salt and pepper them. crush garlic and then toss into the pan with EVOO. Sauté livers with medium to high heat and then add onion, celery and bay leaf.  

3. Cook them until livers are cooked. You will see some juice comes out from liver. Add white wine and make sure livers are cooked and keep some pan sauce. (Don't get ingredients dried in the pan)

4. Take bay leaf out, and then add butter, and put them in the food processor. Add salt if you need.

5. Put paste in the frige untill it gets cool out. Serve with canapé!



Would you try some chicken liver??

You never know how tasty it is. This is one of my favorite tapas dishes. I went to Paris a couple weeks ago, and I just feel like cooking organ meat. The key is good preparation for liver!

If you skip draining blood out, or soak in milk, flavor, no I mean smell will be bad. Flavor of liver is really good, so you don't want to put a lot of garlic because it is too strong flavor.

Liver is very nutrition-rich food. It contains vitamin A, B1, B2, and iron. Especially, heme-iron becomes hemoglobin in the red blood cell. Iron is very tough to be absorbed, but heme iron is better absorption rate than non heme iron. Also vitamin C helps iron absorption, so you should eat them with some fruits and vegetable.

Some people might consider Vitamin A overdose from liver because liver is such a vitamin A rich food. As long as you don't eat more than a pound a week, you should be fine. 

The food and nutrition Board of National Academy of Science set a limit of Vitamin A intake 10,000 IU a day. just FYI

It would be a great dish for those who are iron deficiency or during period.

Anyway, enjoy♪