Chicken Liver & Egg Yolk Purée with Caramelized Onion
A nutrient-dense baby food puree combining chicken liver and egg yolk with caramelized onions. The slow-cooked onions add natural sweetness and mellow the liver's intensity, making this a baby-friendly dish that even skeptical eaters enjoy. Suitable for babies 6-7 months and older.
Ingredients
chicken liver2 oz, fresh
(57g)egg yolk1 soft-boiled, soft-boiled
(1g)onion0 small, very finely diced
(30g)butter or lard1 tbsp, grass-fed
(15g)meat stock1 tbsp
(15ml)mineral salt
dried thyme
Instructions
Step-by-step guide
- 1
Melt butter or lard in a small skillet over low heat. Add onion and cook slowly — 10 to 12 minutes — until deeply golden and sweet. Don't rush this. The caramelization is what mellows the flavor and makes this baby-friendly.
Timer: 12m - 2
Add chicken liver to the pan and cook gently, 2–3 minutes per side. The center should still be faintly pink.
Timer: 3m - 3
Transfer liver and onion to a small food processor or use an immersion blender. Add the egg yolk and stock.
- 4
Blend until completely smooth. Add a touch more stock if needed to reach a silky, spoonable consistency.
- 5
Season with mineral salt and thyme. Taste — it should be savory, rich, and mild.
- 6
Cool slightly before serving. Store refrigerated up to 2 days.
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