Liver Pate

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  • 5 (1)
22 MIN
5 SERVING
Easy

PROTEIN

126g

CARBS

20g

CALORIES

1207kcal

SUGAR

3g

cholesterol

192mg

FAT

30g

Ingredients

Serving

chicken livers ( pasture raised )

455 g

onion

1/2 medium

garlic cloves

4 cloves

butter ( grass-fed )

1 tbsp

coconut oil

1 tbsp

boiled eggs

2 medium

pepper

5 g

salt

5 g

mustard ( optional )

1/4 cup

Liver Pate

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  • 5 (1)

Instructions

Step 1

Melt 1 tablespoon of butter in a sauté pan over medium heat. Meanwhile, mince the garlic and 1/2 of the onion.

Step 2

Once the butter is melted, add the minced onions and garlic to the pan with salt and pepper. Cook until the onions and garlic are translucent.

Step 3

Place the chicken livers on top of the onions and garlic in one even layer and cook for 3-4 minutes.

Step 4

Flip the chicken livers and cook an additional 2-3 minutes.

Step 5

Remove the pan from the stove and allow to cool for 3 minutes before adding the mixture to the food processor.

Step 6

Add 2 hardboiled eggs, 1 tablespoon coconut oil, mustard (optional), and a few shakes of salt and pepper.

Step 7

Process until smooth, adjusting salt and pepper to taste.

Step 8

Put the liver pate in a container and place in the fridge to harden a bit before serving. The pate is delicious served with plantain chips. Bon Appetit!

Note: If you don’t have a food processor, put the ingredients in a mixing bowl, and use a hand blender to mix everything together. The consistency will be less smooth, but it will taste just as delicious.

I used to struggle to eat liver because I wasn’t a fan of the taste. But because I knew the health benefits, it was my mission to find a way to incorporate it into my diet. After trying a ton of different ways of the cooking liver that didn’t taste good to me, I found one that did: liver pate.

This liver pate recipe is an unbelievably easy and delicious way to get liver into your diet, even if you’re not a big fan of the taste.

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