Chicken Liver Pâté

This delicious chicken liver pâté is naturally low in carbohydrates. Serve it as an appetizer or snack!

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There are two things I'm going to admit before I show you how to make this smooth, gorgeous, addictive pâté. 1: Handling chicken livers IS a bit weird. 2: There are quite a few steps. So don't rush it or cut corners.

The recipe is based on one from my favorite English chef, Nigel Slater. Usually his recipes are simple, with only a few steps, and fantastic results. So when HE says to do something that is tedious, I know that he isn't saying it without reason.

Also, the first thing he advises to do is to soak the chicken livers in milk, which helps reduce some of the strong flavors. I had no idea if it needed REAL milk – but I soaked them in almond milk, and I didn't get any bitterness in the final result, so let's assume it worked.

How to Make Chicken Liver Pâté

Cover the chicken livers in milk and leave them for 30 minutes. Note: some recipes suggest that you should trim the chicken livers of any fat or connective tissue before soaking. I've skipped this stage and it turns out absolutely fine – as long as you don't also skip the later sieving stage!

Drain the milk, and melt some butter in a large skillet. Fry the livers for 2 minutes on each side. The center should still be pink. Place the chicken livers and their butter into a food processor, together with some brandy (optional – but recommended!), heavy cream, salt and pepper.

Process until smooth, then press the mixture through a fine sieve. It doesn't take very long and it really helps make a smooth pâté. Transfer everything to a serving dish, and place it in the fridge. After 30 minutes, press some plastic wrap (cling film) over the top of the pâté to stop it discoloring.

Alternatively, for a more traditional seal to your pâté, you could make a layer of clarified butter. To prepare this, melt a stick of butter in a pan. Slowly bring it to the boil and skim off the froth with a spoon. When no more froth has formed, strain the butter through two layers of cheesecloth. Let the clarified butter cool, then pour onto the pâté.

Whichever sealing option you choose, return it to the fridge for at least 3 hours or until set.

Serve this Chicken Liver Pâté with cucumber, celery or low carb crackers! Shown in photos here with Dixie USA Corn Chips (which you can buy online from Netrition).

Doesn't it look good?

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Chicken Liver Pâté

Yield: 6 Large Servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Chilling Time: 3 hours

Total Time: 3 hours 25 minutes

This delicious chicken liver pâté is naturally low in carbohydrates. Serve it as an appetizer or snack!

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Ingredients

• 20 oz chicken livers, drained
• unsweetened almond milk
• 2 oz unsalted butter
• 2 tbs brandy, optional
• ¼ cup heavy cream
• salt and pepper

Optional Sealing

• 4 oz unsalted butter

Instructions

1. Cover the chicken livers in almond milk and leave them for 30 minutes.
2. Drain the milk, and melt 2oz of butter in a large skillet. Fry the livers for 2 minutes on each side. The center should still be pink.
3. Place the chicken livers and their butter into a food processor, together with the brandy (if using), heavy cream, salt and pepper.
4. Process until smooth, then press the mixture through a fine sieve. It doesn't take very long and it really helps make a smooth pâté.
5. Transfer everything to a serving dish, and place it in the fridge. After 30 minutes, press some plastic wrap (cling film) over the top of the pâté to stop it discoloring.
6. For a more traditional seal, melt 4 oz butter in a pan. Slowly bring to the boil and skim off the froth. When no more froth has formed, strain the butter through two layers of cheesecloth. Let the clarified butter cool, then pour onto the pâté.
7. Return it to the fridge for at least 3 hours or until set.

Notes

An almost zero carb recipe.

Nutritional data does not include the butter sealing layer.

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• 
  Hamilton Beach 10-Cup Food Processor 

Nutrition Information

Yield 6 Serving Size Sixth of the recipe
Amount Per Serving Calories 225Total Fat 15gSaturated Fat 8gCholesterol 359mgSodium 71mgCarbohydrates 0.1gNet Carbohydrates 0.1gFiber 0gProtein 16g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.