Potlucks in Review – Food Feature

For the last few potlucks there has been one food each time that stands out in my mind.

October: Duck Broth

At our potluck in October the favorite (agreed upon by just about everyone) was duck broth.  Mareev made it using a pot-full of duck legs covered with water, salt and vinegar and cooked low and slow.  It had a thick layer of wonderful rich duck fat on top and was quite delicious!

November: Beef Liver Paté

At our November potluck a big thanks goes to Jan and Rouanna for making a wonderful beef liver paté.  It was rich and buttery, and not at all a strong liver flavor.  We started out with it as an appetizer, had it again as a main course, and then went back for desert!

Rouanna provided us the recipe they used for:

Beef Liver Paté Recipe:

  • 500g (1lb 2oz) beef liver (or lamb), cut into pieces
  • 1 small onion, chopped
  • 1/2 cup red wine
  • 2 cloves garlic, crushed
  • 1/2 teaspoon Dijon mustard
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon lemon juice
  • 1/2 cup butter or cream cheese
  • salt


  • Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.
  • Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
  • Cool and blend to a smooth paste in the food processor along with the rest of the butter (This is easier if the butter is not fridge cold!).
  • Add salt to taste.
  • Check the consistency of the pate.  If it seems dry and crumbly rather than smooth and creamy, add more butter.
  • Put pate in a shallow dish and press the cracked pepper onto the top of it.

Notes: Rouanna recommends instead of cooking the liver separately, saute the onions, then put everything into the pot and cook until the wine is reduced by half. This is long enough to cook everything.  Stir often.

December: Button Cookies

In December Haley brought delicious cookies.  They were gluten-free based on coconut flour.  She was nice enough to send us the link to the recipe she used.


Food Feature: Crisp Lemon Calf Liver

This recipe comes to us from our co-chapter leader, Victoria.  If you try it, please let us know how it turns out.

Crisp Lemon Calf Liver:
Both chicken liver and calf liver are mild tasting and nutritious.  As with all liver, it is a quick and easy to prepare. Always best to have fresh organic liver. Only takes about 10 minutes of preparation time and another 20 minutes of cooking. This amount serves 2.

  • 6 slices bacon
  • 1/4 cup flour
  • 2 teaspoons dried dill weed
  • salt and pepper
  • 1/2 lb calf liver, cut into bite size bits
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest, grated

1. Cook bacon until crisp. Remove from skillet to cool.
2. You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
3. Crumble bacon.
4. Combine flour, dill, salt& pepper in a paper bag.
5. Add liver and coat well, shake off any excess flour.
6. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
7. Remove liver but keep warm.
8. Discard fat from skillet but do not scrape the pan.
9. Over medium heat melt butter scraping in all the brown bits.
10. Stir in lemon juice, parsley and crumbled bacon.
11. Put liver back in the pan to ensure it is hot.
12. Sprinkle with grated lemon and enjoy.

Food Feature: Chicken Liver with Apples

This recipe is provided by our co-chapter leader, Victoria Schneider:

Chicken Liver Divine
Serves 4 or 5 people
Preparation time: 15 minutes

  • 1 lb of chicken livers (organic and local if possible)
  • 2 to 4 Golden Delicious or other sweet apple depending on the size
  • Butter, salt and pepper

Begin by gentle sautéing the cleaned chicken livers in a skillet just until they are light pink when cut. Salt and pepper them as you like. Remove from the pan and keep warm. Wipe out the skillet and put in fresh butter. Cut the apples into flat round slices (as if drying) and remove the seeds if you wish. Sauté the apples in the warm butter until golden but still firm.  As the apples are gently cooking, take the livers and keeping one end connected; slice them so they can be splayed out on the plate. When the apples are done, take a slice of apple and slide it into each one of the slices where you have cut into the liver. Remember to keep it connected so the finished liver looks something like an apple flower. Salt and pepper as desired. Work fast to keep them warm for serving. Place 3 to 4 on each plate.  The sweetness of the apple coupled with the rich flavor of butter creates a very complementary way to enjoy chicken liver.

Food Feature: Easy Roasted Chicken

Roasted Chicken:

  • 1 whole Chicken (preferably locally raised pastured, but any will do)
  • Unrefined Sea Salt
  • Poultry seasoning
  • Chicken fat (or butter, lard, tallow, coconut oil, etc.)

Rinse chicken under cold water and pat dry.  Slather with chicken fat.  I usually do this with my hands.  Chicken fat is nice in that even when it is cold it is still spreadable.  If you haven’t collected chicken fat yet, just use another good fat, but you may need to warm it first.  Sprinkle generously with salt and organic poultry seasoning.  Poultry seasoning is available in bulk from many local natural food stores.  If you prefer you can make your own mixture of sage, marjoram and thyme, or other herbs and spices.  Coat the chicken well with salt and seasoning.

Place chicken breast-side down on a baking rack.  I use a stainless steel cookie cooling rack set over a casserole dish, but if you have a good roasting pan by all means use that.

Preheat oven to 350 degrees F, and bake for about 2.5 to 3 hours.  After the first hour, remove the bird from the oven and baste using the drippings at the bottom of the pan.  Use a silicone brush, turkey baster, spoon or natural bristle painting brush .  When the chicken starts looking nice and golden on the top, flip over using two large spoons or forks.  Baste other side.  Check after another hour and then every half hour until done.

When the skin is golden and crispy all around remove from oven. Set the chicken aside while you pour the drippings at the bottom of the pan into a small glass jar.  To remove bits, strain this liquid through a stainless steel strainer.  Place the jar in the refrigerator for later use.  There will be some fat on the top and juices on the bottom.  These can be used to make gravy, flavor sauces or soups, and when the fat has cooled it can be scooped off to use for cooking vegetables or basting your next chicken.

Enjoy the crispy chicken skin while it is fresh out of the oven.  And the crispy tail piece is a special treat for the cook!

When the meat has all been removed from the bones, place the bones in the freezer.  When you have 2-3 carcasses, make chicken stock!