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Chicken Liver Pate
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Brief Description
An enjoyable side dish recipe for any time of the week with positive effects on your cholesterol.
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Main Ingredient
chicken liver
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Category: Side dishes
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: SHCnutrition
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Posted On: Jun 15, 2017
Number of Servings:
Ingredients:
- 6 tablespoons - butter or ghee from grass-fed cows
- 1 packages - organic chicken livers (about 1 pound) best if trimmed
- 1 - small onion chopped
- 2 cloves - garlic chopped
- 1/4 cups - heavy cream from grass-fed cows
- 1 teaspoons - fresh thyme OR 1/2 teaspoon dried thyme
- - salt and pepper to taste
Directions:
1. Heat the butter / ghee in a large pot. Add chicken livers, onion, and garlic, and saute gently until cooked through, about 15-20 minutes.
2. Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes.
3. Add salt and pepper to taste, and process to combine well. Transfer mixture to a container (with lid) and store in refrigerator (it will thicken as it cools).
Variations:
For Dairy-free / Paleo: instead of butter use coconut oil; instead of heavy cream, use cashews and make sure to blend long enough for cashews to completely "melt" into creaminess.
For Low FODMAPs, Dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use coconut cream (the solid contents of refrigerated can of full-fat coconut milk, reserving liquid for another use). Omit onion and garlic.
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