Keto Chicken & Bacon Pâté

Keto Chicken & Bacon Pâté

Ingredients

• 250 g chicken livers ((preferably free range, 5.3 oz))
• 125 g butter ((preferably free range, 5.3 oz))
• 4 slice bacon ((preferably free range, 5.3 oz))
• 1 yellow onion ((preferably free range, 5.3 oz))
• 2 clove garlic ((preferably free range, 5.3 oz))
• 1 tbsp orange zest ((preferably free range, 5.3 oz))
• 1/2 tsp white pepper ((preferably free range, 5.3 oz))
• 1/2 cup heavy whipping cream ((preferably free range, 5.3 oz))
• sea salt ((preferably free range, 5.3 oz))
• 1/4 cup ghee ((preferably free range, 5.3 oz))

Instructions

1. Trim the chicken livers of any sinew.
2. Melt butter in frying pan and add onion, sauté gently until translucent.
3. Add bacon and herbs and cook until bacon is done.
4. Place livers in pan and cook over a gentle heat until cooked.
5. You want the livers to be just slightly pink in the centre but without any fluids seeping out.
6. You will get juices in the pan, but this is normal, just make sure that theyre not oozing out of the liver still.
7. Don't overcook them or they'll be grey and the texture will be grainy.
8. Once cooked, remove from heat and sit aside to cool.
9. Add the orange or Cointreau and stir through, along with your salt and pepper.
10. Once cool, transfer the mixture to a food processor and blitz until smooth.
11. Pass it through a sieve, for a super smooth finish.
12. Place the finished pate in the blender with about 1/4 cup of pouring cream and blend well, tasting and adding more cream as required, for a lighter tasting and fluffier textured finished pate.
13. Season with salt to taste (or skip).
14. Refrigerate for approx.
15. 2 hours to firm the pate up.
16. You can also add a layer of melted ghee to seal the top.
17. This will keep the pate fresh for longer.
18. Serve with crispy vegetables, as a dip with Keto Crackers, or spread on top of Keto Bread! Store, well covered in the refrigerator for up to 5 days.
19. Can also be frozen.