Keto Rosemary Balsamic Chicken Liver Pate

Keto Rosemary Balsamic Chicken Liver Pate

Ingredients

• 1 lb chicken livers
• water (Filtered)
• 1 tbsp apple cider vinegar
• 1/4 cup coconut oil
• 1 cup leeks ((Filtered))
• 3 g fresh rosemary ((Filtered))
• 1/2 tsp sea salt ((Filtered))
• 3 tbsp balsamic vinegar
• 1 tsp freshly ground pepper

Instructions

1. Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside.
2. Remove from the heat and let sit for 5 minutes.Transfer cooked liver and all juices to your high-powered blender.
3. Add balsamic vinegar and ground pepper.
4. Blend until very, very smooth.Transfer to a mason jar and store in the fridge for 3-4 days.
5. Best if served a day or two after making.