Similar keto LOW carb recipes Serve with three-ingredient almond flour crackers!
I dekbedhoes zelf maken love spreading this healthy and delicious pate on a gluten-free crostini with fermented vegetables or fruit and veggie spreads.
This should take about 15 minutes.
Its rich in flavor and makes for the perfect appetizer or lighter meal.Tip into a food processor.Child gives the option of madeira or cognac.Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.Add the madeira to the pan and boil until reduced to a couple of tablespoons.Everyone else reduces theirs before use, which concentrates the flavour.1/2 lb Chicken liver 1/3 cup Butter (unsalted, softened) 2 tbsp Coconut cream (or heavy cream if not paleo) 1/2 cup Water 1 medium Shallot (minced) 2 cloves Garlic (minced) 1 tbsp Fresh thyme (leaves removed from the stalks) 1/2 tsp Sea salt 1/2 tsp.
Add the shallots, and sauté them until translucent, being careful not to allow them to brown.
So if youre open-minded and adventurous enough to try eating liver, blend up this chicken liver pate.
Taste for seasoning and adjust if necessary.
And if youre not a paleo adherent or cant have coconut, then youre more than welcome to use heavy cream in lieu of the coconut cream.
You have the option to melt 3 tablespoons of butter on top fo your pate too.Calories 116 Fat 10g Protein 5g Total Carbs 0g Net Carbs 0g Fiber 0g Sugar 0g Where does nutrition info come from?I prefer using grass-fed butter because its richer in fatty acids and fat-soluble vitamins.Ramekins This size is convenient for many uses.Chicken Liver Pate Nutrition Facts, one serving of my chicken liver pate made using this recipe contains roughly the following: ( 1, 2, 3, 4 ) 109 calories 10 grams protein 7 grams fat 1 gram carbohydrates.1 grams fiber.2 grams sugar 9 micrograms.The Saveur pâté, meanwhile, is downright heavy, with a slight chalkiness which I don't like.Puree, gradually adding the cream and remaining butter, until smooth.Skillet You can use a regular one like this, or a saute pan with higher sides.Pate is rich in flavor and may even be described as gamey, so it works best when its spread on a gluten-free crostini or sourdough bread.Did I mention it's dangerously easy too?I also add rosemary, thyme, garlic and shallots when preparing my chicken liver pate to give it a more well-rounded and pleasing taste.Both will give you that rich, silky texture that you want.Purée until smooth, adding a little more cream if necessary.
He doesnt know yet that I figured out how to make chicken liver pate.