So what we know from the last chicken liver recipe is that animal guts are very healthy and easy to get. Usually, if you visit your butcher, he will have some pieces of meat which aren’t sold much, and he will sell it to you for an excellent price. Chicken liver is one of those pieces. So they aren’t just low carb, they are also low cost. But what is the reason that meat so healthy usually stays on the counter at least? That is pretty easy. There are more of those who still didn’t find their way to the guts. Just the image of what it actually is makes many people disgusted. But I think, you should give guts a chance. After all, chicken liver pâté is probably the best way how to bit by bit become friends with this type of food.
Anyway, I think the main reason why most people don’t like animal guts, is because of the consistency and the “feeling” from what part of the animal they come from. I also first started to eat a lot of meat before I was able to prepare it in the kitchen. I remember how I began to eat shrimps as a teen, but the only way I could eat them was cleaned. Today I clean them directly from the market. So it is always just a question of getting used to it.
Liver is an essential source of B-vitamins (especially B12, which is necessary for hematopoiesis), vitamin A, iron (which today’s population has a deficiency), zinc, copper, and chromium. They are also a source of high-quality protein because they contain all the essential amino acids.
So, if you do not belong to the angry opponents of the guts, put the liver in your diet. There are several recipes how to prepare them, but this one is highly recommended for all liver beginners and for gourmets who enjoy good food – low carb chicken liver pâté with almonds.
Some additional tips to prepare the Chicken Liver Pâté in the right way
This recipe doesn’t belong to the quickest one, but it is definitely worth it. Also, it will last for more servings. (We ate it a week). Wash your chicken liver properly and then cut in quarters while trimming of any membrane and gristle. To test if the liver is well done, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is ok). Recommend to refrigerate overnight.
Chicken liver pâté obviously tastes the best with toasted bread. So I will give you a quick recipe for a delicious low carb one. You only need to mix in a bowl one egg, 1/2 tsp baking powder, 3 tbsp almond keto flour, and a tbsp butter or olive oil. I use a small ceramic rectangle dish, so I get the form of toast bread. Microwave for 90 seconds. Remove bread from the form and fry it on a nonstick pan to make it more crispy.
- 700 g / 25 oz chicken liver
- 1 big onion minced
- 100 g / 3,5 oz bacon diced
- 2 garlic cloves pressed
- 60 g / 2 oz almond slices
- 150 ml / 5 fl oz heavy cream
- 200 g / 7 oz butter
- 1/4 tsp nutmeg
- 1/4 tsp ground orange peel
- Salt, pepper
- Heat the butter in a frying pan over medium heat. Add the onion and bacon and cook gently for five minutes, or until soft.
- Add the garlic, spices, and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.
- Add the chicken livers to the pan and fry around 6 minutes (until cooked through), then add heavy cream and let bubble for one more minute.
- Remove from the heat and spoon everything into a food processor. Add 3/4 of butter and blend until smooth. Softly stir almonds in (keep few almond slices for the decoration).
- Pour the mixture into one container or divide between more ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.
- Melt rest of the butter in a saucepan or microwave and spoon over the pâtés. Sprinkle over almond slices to decorate.
- Refrigerate at least for two hours before serving with slices of toasted low carb bread.