Keto Chicken Liver Pâté
Description
Suitable for both special occasions and everyday meals. Serve the fragrant and delicious keto pâté chilled. The dish keeps for 3 days when stored in the refrigerator. If you are not very fond of vegetable oil, replace it with butter—the dish will have a more delicate flavor. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the liver and remove the membranes from it.
- 2
Step 2
Place the liver in a saucepan, cover with hot water, and boil for 12–15 minutes from the moment it comes to a boil. Then leave it in the broth for another 5 minutes. Do not cook the offal any longer — it will turn bitter.
- 3
Step 3
While the liver is cooling, peel the carrots and onion, rinse them in water. Dice into small cubes and sauté for 4–5 minutes in a generous amount of vegetable oil; you will add this oil when puréeing instead of water or broth.
- 4
Step 4
Place the liver in a pan and fry for 1–2 minutes, but no longer, as it may “spatter” and “jump” out of the container.
- 5
Step 5
Transfer all the pâté ingredients into a deep container and purée with an immersion blender. The pâté will turn out thick and very rich, with a full-bodied, velvety flavor.
- 6
Step 6
Place the pâté in a ramekin or bowl, chill, and serve with vegetables, keto baked goods, and sauces.