Chicken liver pate is excellent for a low carb high fat diet. Liver is extremely nutrient dense, an all round good source of many vitamins and minerals, The only carbs in liver pate come from the onions, so it’s a snack you can eat a lot of. Of course you need to find a way of eating it without toast, you can use celery sticks or cucumber or try my crunchy flax crackers. I like to eat it with salad or sauerkraut.Ingrdients.
400grams of organic chicken livers, rinsed in a little water. I use Bostock’s organic livers.
300grams of butter.
1 large bunch of sage, mine is purple sage.
1 tablespoon of pickled green pepper corns.
30ml of whisky or brandy. Optional.
2 small or one large onion.
3 cloves of garlic.
Chop the onions in a food processor until fine then fry them in some of the butter until golden, remove from the frying pan onto a plate. Peel and chop the garlic, remove the pepper corns from any stems they may have, also remove any stalks from the sage.
Add another bit of the butter to the pan and fry the pepper corns the sage and the garlic for a few minutes until just turning colour, add to the plate with the onions.
Put 50grams of the butter into a small sauce pan and heat gently, keep heating this butter until all the white solids seperate and fall to the bottom of the saucepan, about 5 minutes, this butter will be used to cover the pate and keep the air from it. Add the rest of the butter to the frying pan and turn the heat up to medium high.
Add the livers to the pan and stir, we want to cook them quickly and lightly. If liver gets over cooked it goes tough and grainy, we want them still slightly pink in the middle. Keep cooking them turning them over, the butter will clarify and if you cut one of the livers in half it will still have a little pinkness. It takes about 5 minutes.
Remove the livers from the pan and add the Whisky or brandy if you are using it, this will clean all the yummy bits and mingle with the butter, then remove the frying pan from the heat. Next everything goes into the food processor including all the remaining butter in the frying pan and is blitzed until smoothish and well blended. Then transfer the pate to a small dish.
Smooth out the top and pour on the clarified butter from the saucepan, just pour carefully and leave the white solid bits in the bottom of the saucepan. Refrigerate until set then scoff.very good with pickles as a snack. It will keep for 5 days in the refrigerator or I have successfully frozen some of it. The total carbs in the whole recipe is about 15grams.