Ultimate Keto Carnivore Chicken Liver Pâté
How to Make It
Step
Recipe Steps steps 4 2 h 10 min
Step 1
Use a sharp knife or kitchen scissors to roughly cut the livers into smaller pieces. Melt 2 tablespoons of butter in a frying pan set over medium heat. Add the chicken livers and thyme sprigs and cook for 5-7 minutes until browned all over.
Step 2
Add the brandy to the pan (if using, but recommended!). Stir through and bring the pan to a simmer to let the alcohol evaporate. Once the chicken livers have cooked through, remove the thyme sprigs as they are just used for adding flavor.
Step 3
Transfer the chicken livers to a blender or food processor. Add in the remaining 3 tablespoons of butter, heavy cream, sea salt, a good grind of black pepper, onion powder, and garlic powder (if using). Blitz the ingredients until a smooth and creamy texture.
Step 4
Transfer the pâté to a serving bowl. Cover with plastic wrap or a lid, and leave to chill in the fridge for a minimum of 4 hours or best overnight. Chicken liver can be enjoyed warm but the texture will be more loose. Chilling the pate will allow the flavors to develop and the texture to firm up. Serve with parmesan crisps or straight from the spoon!
Ingredients
- Butter, unsalted – 5 tbsp
- Organic Chicken Livers – 9 oz
- Thyme Fresh Or Raw Herb – 3 tsp
- Brandy – 2 tbsp
- Salt, sea salt – 0.25 tsp
- Black pepper, ground – 0.25 teaspoon
- Whipping cream, extra heavy/gourmet, not whipped – 4 tbsp
- Garlic, powder – 0.5 tsp
- Onion powder – 0.5 tsp