1/2cupunsalted buttersoft, room temperature (4oz / 113g)
8ozchicken livers225g
1/2smallonionthinly sliced 30g
1smallgarlic cloveminced
1bay leaf
1/4tspthyme leaves
8mini capers or 6 larger ones
1/2tspflaked sea salt
1/4tspground black pepper
3 - 4tbspwater
1tbspbrandy
2tbspmelted butterfor topping
Option to add 2 tbsp heavy cream for fluffier pate
Instructions
Trim the chicken livers to remove any sinew.
In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
Cook for 2 minutes on a medium heart then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 - 3 minutes.
Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melter butter and a bay leaf.
Place in the fridge until firm. When ready to eat remove from the fridge and serve with keto crackers, keto toast or crudités.
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Use good quality chicken livers - grass-fed is ideal for the best flavour
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.