Chicken Liver and Bourbon Pate
 
 
1 Serve: ¼ ramekin
Author:
Recipe type: Dips and dressings
Cuisine: Low Carb
Ingredients
  • 500 g chicken livers
  • 1 medium Onion, diced
  • 3 cloves Garlic, diced
  • ¾ cup melted Butter (plus extra to seal the top surface)
  • 1 tbsp Italian herbs
  • 3 tbsp Bourbon or brandy
  • ½ tsp each Salt and black pepper
Instructions
  1. Heat some of the butter in pan and add onion garlic and italian herbs. Sauté until onion is soft and add chicken livers. Gently sauté until the livers are cooked on the outside but still pink on the inside. Add remaining butter, salt and pepper, brandy, and cook for a further minute or two. Remove from heat and place mixture in a blender. Blend until smooth and pour mixture into four 10 cm ramekins. Melt extra butter (around ¼ cup) and pour over each ramekin.Place ramekins in fridge to set. Pate can actually be eaten immediately but best to wait until the top layer of butter has set. The flavours improve over night so my advice is to let set overnight and eat the next day with slices of cucumber or on crunchy Seed Crackers
Nutrition Information
Serving size: 1 Calories: 224 Fat: 19.6g Saturated fat: 11.9g Carbohydrates: 0.6g Protein: 10.6g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/05/04/chicken-liver-and-bourbon-pate/