French Chicken Liver Pate


Step 1Trim the chicken livers - remove any sinew. Chop the onion and mince the garlic. Optionally, you can place the livers in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This will make the livers taste milder in case you're sensitive to the taste.

Step 2Melt about 3 tablespoons of the butter in frying pan. Add onion and sauté gently until fragrant, for 3 to 5 minutes. Add garlic and chopped herbs (rosemary, thyme and/or sage) and chopped bay leaf. Cook for one more minute.

Step 3Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the livers. Don't overcook them or they'll be grey and the texture will be grainy instead of smooth and creamy.

Step 4Once cooked, remove from heat and sit aside to cool slightly. Transfer the mixture to a food processor together with the remaining butter, salt and pepper, allspice, nutmeg and brandy (or whiskey).

Step 5Blitz until smooth and creamy. Taste and season more if needed.

Step 6Transfer into small storage jars (we're using 120 ml/ 4 oz capacity fido jars) that can be sealed and use a spatula to level. Use a tissue to wipe any pate off the sides and then pour about 2 tablespoons of melted ghee on top of each. Optionally, add a sprig of thyme, rosemary or a sage leaf on top in the melted ghee.

Step 7Refrigerate for about 2 hours to firm the pate up before serving. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer. Remove from the fridge 15-20 minutes before serving.
Note: You won't be eating the ghee topping but it will keep the pate fresh for longer which you need to do when making a larger batch of pate. Do not use melted butter as it won't last for as long as ghee.

Step 8Store sealed in the refrigerator for up to a week. Can also be frozen. Serve with crispy vegetables such as endive leaves, carrots, bell peppers and cucumbers, or as a dip with Keto Crackers. You can also spread this pate on a slice of our Quick Keto Bread!