Banting: Chicken Liver Pate with Thyme

By Gabby

This recipe is adapted from the "Real Meal Revolution" website. Eating liver is every kid's nightmare. Organ meat is some of the best for nutrition around and liver is packed with B vitamins, vitamin A, easy to digest iron and so much more. I had never even tried pate before, but I wanted to find a way to add more organ meat to my menu…here it is. And it's great on the Seed Cracker recipe I posted here:

Banting: Chicken Liver Pate with Thyme
  • 2 oz butter

  • 1 cup sliced onion

  • 2 slices thick cut bacon (roughly chopped)

  • bay leaf

  • 1/2 teaspoon chopped thyme

  • 8.8 oz chicken livers (cleaned, rinsed and patted dry. I keep mine on a paper towel top and bottom until they are ready to be used)

  • 1 large clove garlic, minced or crushed

  • 1.5 oz dry sherry

  • 1.5 oz heavy cream

  • 1/2 teaspoon chopped parsley or dill

  • 1.3 oz butter at room temperature (softened)

  • salt and pepper to taste

  • 2 tablespoons melted butter or duck fat

  1. In a large skillet on medium heat, melt the 2 oz of butter with the chopped bacon and bay leaf. Add the onion and and cook slowly until the onion is soft and begins to turn golden. If it gets brown, turn down your heat.

  2. Add the thyme and continue to cook for about 3 more minutes

  3. Turn up the heat to a medium high and add the dry chicken livers. Stir and cook until they are browned on the outside but still soft and a little pink inside. Toss in the garlic and mix.

  4. Add the sherry and cook for at least 1 minute until the alcohol is cooked off

  5. Add the cream and stir until incorporated for about 1 minute more.

  6. Remove the bay leaf

  7. Pour the mixture into a blender (or food processor) on med speed until the mixture is smooth and creamy. (it is hot, so be careful)

  8. Add the softened butter, salt and pepper, and the parsley. Blend again until the mixture is all incorporated

  9. Pour into a dish or bowl that will allow space to pour the melted butter or duck fat over the top. Make sure to have your pate as flat on top as possible and add a traditional bay leaf to the center of the pate before covering with the butter (or duck fat)

  10. Refrigerate until it is cold all the way through before serving.

  11. Store in an air tight container for up to one week.

Nutritional Facts

2 Tablespoons
Total Fat
7.02 g
Net Carbs
0.57 g
3.45 g

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