Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
6

Amount Per Serving:
100 g

Calories

114

Protein:
8.7 g
Total Carbohydrates:
1.4 g
Sugar:
0.8 g
fibre:
Total Fat:
7.4 g
Saturated:
4.9 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
128 mg

Chicken Liver Pate

I remember being a kid at school and hated the fact that my packed-lunch smelled very different to my mates - who all had marmite sandwiches and not chicken pate.  Despite not wanting to stand out, I've always loved the flavour and texture.  This is a recipe I made recipe at the farm during the Christmas holidays - it didn't last long!! It has plenty of flavour and rich ingredients but packs a nutritional punch.  Zan and Matilda often join me in having fried chicken livers for breakfast.  Whether you're paleo, low-carb, high carb, keto or primal - liver is a great addition to the diet for it's nutritional benefits. Eating offal is also an important consideration for consuming the whole beast and helping ethical/regenerative farmers to trade in whole animals.
Paleo icon Keto icon Gluten-Free icon Clean icon Nut Free icon Soy Free icon Industrialized icon Ethical icon

Serves

forksvg 6

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 25min

Ingredients

  • 500g ethical chicken livers - sinew removed
  • 2 small brown onion - roughly chopped
  • 4 garlic cloves - roughly chopped
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 125mls red wine
  • 250mls chicken broth/stock
  • 50g grass fed butter
  • 1/4 cup coconut oil to seal
  • pinch sea salt
  • pinch black pepper

Method:

print_icon

Here’s how it rolled:

  • In a fry pan heat the butter on a medium heat and add the onion and garlic.
  • Add the herbs and cook for 3-4 mins before adding the chicken livers
  • Cook for the livers for 5-6 minutes before adding the wine
  • Allow the alcohol to ‘burn off’ (3-4 mins)
  • Add the broth
  • Allow to simmer for further 8-10 minutes
  • Remove from the heat and remove the sprigs of herbs and transfer to a blender or food processor – allow to cool for 10mins (optional)
  • Add the butter and season and blitz until creamy and smooth
  • Remove from the blender and transfer to a ramekin or bowl  – smooth the top using a spoon or palate knife
  • Allow to cool before pouring on the coconut oil to act as a seal
  • Pop in the fridge