Smooth and light chicken liver pate, made dairy-free and keto.
Chicken liver, raw
(chopped; green part only)
(removed from the stem)
Apple cider vinegar
2 1/2 tbsp
(more or less to taste)
Heat a large skillet over medium heat on your oven.
Prep the livers by straining and rinsing them, pat dry and cover with salt.
Add coconut oil and let warm up for 15 seconds.
Add livers to the hot oil along with the leeks, rosemary and apple cider vinegar.
Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
Transfer cooked liver and all juices to your high-powered blender.
Add balsamic vinegar and ground pepper. Blend until very, very smooth.
Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.
Serve with your favorite cracker or bread
Liver is high in vitamin A, folic acid, iron, and zinc. Liver is the most nutrient-dense organ meat, and it is a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis.