Keto Chicken & Bacon Pâté
Calories 220kcal
Ingredients
- 250 grams chicken livers (preferably free range, 5.3 oz)
- 125 grams butter (preferably free range, 5.3 oz)
- 4 slices bacon (preferably free range, 5.3 oz)
- 1 yellow onion (preferably free range, 5.3 oz)
- 2 cloves garlic (preferably free range, 5.3 oz)
- 1 tablespoon orange zest (preferably free range, 5.3 oz)
- 1/2 teaspoon 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
- Trim the chicken livers of any sinew.
- Melt butter in frying pan and add onion, sauté gently until translucent.
- Add bacon and herbs and cook until bacon is done.
- Place livers in pan and cook over a gentle heat until cooked.
- You want the livers to be just slightly pink in the centre but without any fluids seeping out.
- You will get juices in the pan, but this is normal, just make sure that theyre not oozing out of the liver still.
- Don't overcook them or they'll be grey and the texture will be grainy.
- Once cooked, remove from heat and sit aside to cool.
- Add the orange or Cointreau and stir through, along with your salt and pepper.
- Once cool, transfer the mixture to a food processor and blitz until smooth.
- Pass it through a sieve, for a super smooth finish.
- 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.
- Season with salt to taste (or skip).
- Refrigerate for approx.
- 2 hours to firm the pate up.
- You can also add a layer of melted ghee to seal the top.
- This will keep the pate fresh for longer.
- 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.
- Can also be frozen.
Originally posted 2019-02-20 17:11:27.
