Wonderfully rich, flavorful, and surprisingly easy to make, it’s a great way to add liver to your diet. If you’re curious about offal and would like to give it a try, chicken livers are an excellent place to start because their texture is pleasant and their flavor is fairly mild. They’re a better choice for beginners than beef heart or chicken hearts, which are more boldly flavored. Turning the livers into pâté makes them even more palatable and is surprisingly easy to do. It’s one of those restaurant-style dishes that you can easily replicate at home.
Ingredients
Instructions
Recipe Card
Fresh chicken livers: I usually get them at Whole Foods. They are also available in many American supermarkets, such as Kroger. Extra-virgin olive oil: This is a departure from tradition, as most similar recipes are made with butter. But I love the flavor of extra-virgin olive oil, and I find that it enhances the flavor and texture of the pâté. Seasonings: I use kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice. Brandy: I wouldn’t skip it in this recipe. It greatly enhances the flavor of the pâté. Heavy cream: Another important ingredient that adds creaminess and silkiness. I use ¼ cup.
You can also replace the onion powder with ¼ cup of minced shallots or onions cooked with the livers. It’s delicious! Your first step is to clean the livers from the white connective tissue. Then, season them and cook them in olive oil. Transfer the cooked livers to your food processor. Add the brandy to the skillet. Cook it on high to reduce it, then transfer it to the food processor. Divide the mixture evenly among four individual ramekins. Cover and refrigerate the pâté for at least two hours before serving.
Toasted 90-second bread Toasted slices of almond flour bread Keto crackers Cucumber slices Plain pork rinds Cheese crackers
If you’re not eating a low-carb diet, you can serve it with toast, as shown in the photo below:
