This doesn't answer your question directly but it may help with incorporating organ meat into your diet. Last night I had the idea to cook up some chicken liver, dice it up, and add it to my ground turkey chili. I tried it and it was FANTASTIC! I can only imagine that it might be good mixed into hamburgers as well.

I haven't been able to nail down nutritional profile of beef broth so it's hard to answer your question. But I'm nearly certain marrow and liver are nutritionally different and can't replace one another in the diet.

Almost nothing can compare to nutritious offal. Try some lamb liver and kidney, they are milder in taste than beef. Fish roe is great too, and livers from larger fish.

Have you considered taking Cod Liver Oil instead? I've recently become a convert to Weston A Price's food philosophies. I tried to learn to like eating liver unsuccessfully. The only way I can eat liver is fried chicken livers from a local chicken restaurant, which is definitely not paleo! After researching WAPF website, I found CLO. Definitely a good substitute for eating liver, and actually has higher levels of some nutrients than beef or chicken liver. I bought Carlson's Lemon flavor CLO off Amazon. Even though it is lemon flavor, the texture keeps all of us from taking it straight. After a few days of trial and error, I found that mixing it in a small amount of orange juice or other fruit juice works perfectly. Even my picky husband will take it that way.

Since everyone seems to agree that it's not, I'll give you my favorite easy thing to do with chicken livers. (Actually I love pate more, but this is simpler). It requires nice quality chicken livers (they can be from a frozen bird) because the better the bird, the tastier the liver, imo. Chop up a chicken liver relatively finely, salt it, chop one shallot bulb, chop up a nice bit of parsley or chervil (hard to find so parsley is fine). Get a pan nice and hot with a good sized knob of butter. Toss the liver bits in the pan, with the shallots and half the parsley. Stir to get the liver browned on all sides. This won't take very long, maybe a minute, because you don't want the liver to be overcooked! That would make it taste like grandpa's shoe. Plate the livers and if you have any decent cognac or armagnac at home, deglaze the pan with a little bit of it by pouring a small amount in and scraping the pan over heat. Pour this over the livers, top with the rest of the parsley and fresh pepper.

Seriously and surprisingly good. I never thought I liked liver much for the longest time.

Also did you use heavy cream in the pate you made?

Salsa. Chop the (presumably cooked) liver into small pieces and then pour a ton of salsa on it. I bet it'd be even better if you put the whole thing in a food processor or blender. Ends up just tasting like salsa with bits of meat in it.

Who would eat Beef Liver???? Lamb or Chicken or maybe calf is yummy. Receipe from an Asian frien of mine: fry garlic and ginger, add the liver, cook for a few minutes until as cooked as you want it (a little pink inside is good) - my added ingredient......then add juice of half a lemon. I use Chicken livers. Yummy. Warning - all liver (all food really!) to be eaten must be organic or you will be eating a concentrated form of sprays and anti-biotics and goodness knows what, as it is the liver that sorts out and filters all these nasties. Can use the same recipe for kidneys. But if you struggle with liver, you probably have no chance with kidney. Bon Appetit!