Dining out lately in San Francisco and Portland, Oregon I have spotted more and more offal dishes on restaurant menus and I hope this trend continues. Once prized by our ancestors as nutrient-dense sources of vitamins and minerals, offal has fallen out of favor in the current standard American diet (S.A.D.).

I think it’s a good idea to bring offal back into favor as it offers rich sources of vitamins A and D, essential fatty acids, and macro and trace minerals. Perhaps more difficult to quantify, but certainly no less important, is the ethical element of eating offal. In our current culture, which views animal products as a commodity, many animal parts are abused, neglected or simply thrown away. By consuming offal you are respecting an animal in a full and holistic way by leaving nothing to waste.

It is important to find the best possible sources for offal as organs are far more vulnerable than muscle meat to the buildup of toxins. Factory-farmed offal (and meat as well) should be completely avoided. The best source for offal is small producers who use natural, organic methods. When buying offal, freshness is paramount (similar to buying fish) and it should look firm and glossy (avoid it if it is withered or dry).

San Francisco chef Chris Consentino is one of offal’s biggest advocates and if you are interested in learning more, check out his blog, Offal Good. Another great source on offal (and meat in general) is Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, which is well worth the hefty price tag.

This chicken liver paté recipe is a great appetizer for dinner parties or holiday celebrations. I also like to make it just to have around the house as a quick snack before or with dinner, or as a spread on a sandwich (it will keep well for 1 week in the refrigerator).

Chicken Liver Paté

Serves 6-8 as appetizer

• 3 tablespoons extra virgin olive oil (divided)
• ¼ cup coarsely chopped pancetta
• 1 cup finely chopped red onion (divided)
• 3 sage leaves (fresh)
• 3-5 juniper berries
• ½ teaspoon capers, drained
• 2 coarsely chopped anchovy fillets
• 8 ounces chicken livers (about 5-6 medium), rinsed
• ½ teaspoon sea salt
• 1/8 freshly ground pepper
• ¼ cup white wine
• ½ cup chicken stock
• 2 tablespoons butter
• 1 baguette

Set a large skillet (10-inch) over medium heat and add 1 tablespoon of the olive oil. Add the chopped pancetta and cook until it begins to crisp, about 3-5 minutes. Add ½ cup chopped onion and cook until softened, about 2 minutes. Add the sage leaves, juniper berries, capers, and anchovy fillets and cook for 2 minutes.

Pat the rinsed chicken livers dry and season on both sides with sea salt and fresh ground black pepper. Add to the skillet, shuffling the pancetta onion mixture so the chicken liver is in contact with the skillet. Cook for 2 minutes and then flip the chicken liver over, cooking for another 2 minutes. Pour in the wine while stirring the chicken liver mixture. When the wine has reduced until almost dry, pour in the stock and simmer until it has reduced by one half and has thickened. Add the butter and stir. Remove the skillet from the heat and allow to cool for about 5 minutes.

Transfer the chicken liver mixture to a food processor and process into a smooth puree.

Set oven (or toaster oven) on broil. Thinly slice the baguette on a diagonal and arrange on a cookie sheet. Drizzle the slices with olive oil (flipping so both sides are oiled) and season with salt and pepper. Place the cookie sheet under the broil and toast for about 2-3 minutes. Pay close attention to avoid burning.

To Serve: Spread the chicken liver mixture onto the toasted baguette slices and top with red onion.