“For some reason, offal is not popular in Australia. Many of our Asian and European neighbours utilise all parts of the animal for a variety of delicacies, including sheep eyeball skewers, barbequed beef diaphragms and crumbed lamb brains. While these dishes are a undeniably on the extreme end for a country of people that lust over the meat and three veg main, something like pâté is a much gentler place to begin your love of variety meats. Homemade pâté is a great way to use chicken livers, and in my opinion, a much less confronting way to eat them – if you’re new to this type of ingredient.
Livers are an excellent source of high quality protein, Vitamin B-12, iron, folate, and copper as well as a concentrated source of Vitamin A. The variety of nutrients in liver boosts the immune system, improves the production of red blood cells and supports healthy eyes and skin.”
Recipe from Eatnik