Chicken Liver Pate
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
5 hrs 45 mins
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Total Time
6 hrs 12 mins
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Servings
6
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Calories
314 kcal
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Course
Others
Chicken Liver Pate
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 16 ounces chicken livers preferably organic and free-range, trimmed
- 1 ¾ cups plain kefir
- 5 Tbsp ghee clarified butter, divided
- 2 medium shallots peeled and diced
- 1 celery rib diced
- 2 cloves garlic peeled and chopped
- 2 tsp fresh rosemary leaves
- 2 tsp fresh thyme leaves
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp ghee melted
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Instructions
- All ingredients ready? Let's begin!
- If you can plan ahead, rinse the chicken livers under cold water.
- Drain them, trim the sinew and connective tissue off and separate the lobes.
- Place the livers in a plaster freezer bag, seal and freeze them for one or two weeks. Defrost them in the refrigerator overnight.
- If you don’t freeze the livers, simply clean and trim them and place them into a bowl. Pour the kefir over the livers, cover them, and place them in the refrigerator for 4 hours or overnight.
- Rinse the kefir off of the livers and drain them in a colander.
- Heat 2 tablespoons of the ghee in a skillet over medium heat. Add the shallots, celery, and garlic. Sautee until the onions have wilted, approximately 2 minutes.
- Add the livers to the pan and cook until opaque, stirring often. This should take about 5 minutes.
- Add the remaining 3 tablespoons of ghee, rosemary, thyme, salt, and pepper to the livers. Continue to cook until the herbs are aromatic and the ghee has melted, about 1 minute. Turn off the heat and allow the livers to cool for a few minutes.
- Transfer the livers, shallots, herbs, and all the fat in the pan to a food processor or blender.
- Process or blend until smooth and creamy. Spoon the mixture into a small glass container or ceramic ramekins and smooth the top with a spatula. Place them into the refrigerator to chill.
- Melt 3 tablespoons of ghee. Spoon the melted ghee over the surface of the pate to form a thin protective layer of fat to keep it from discoloring.
- Cover and store in the refrigerator until ready to serve with celery sticks or seed crackers.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
321mg
(107%)
Sodium
285mg
(12%)
Potassium
197mg
(6%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
8555IU
(171%)
Vitamin C
15mg
(17%)
Calcium
101mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 321mg | 107% |
| Sodium | 285mg | 12% |
| Potassium | 197mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 8555IU | 171% |
| Vitamin C | 15mg | 17% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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