| 5 | 45 | 554 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 1 |
| 100 gm | Chicken liver, raw (duck, calf or lamb) |
| 3 tbsp | Ghee (goose or duck fat) |
| 1 medium | Red onion |
| 1/2 tsp | Celtic sea salt |
| 1/2 cup | Parsley, fresh |
Soak the liver in water with some lemon juice for a few hours to remove any bitter taste.
Wash the liver, dry with a paper towel.
Cook the liver covered in water in a pan with the chopped onion and salt for about 10-15 minutes (or until completely cooked).
Remove from heat, strain the water, and place the ingredients in a blender with ghee and fresh parsley.
Blend until you get a soft pâté consistency.
Pour the pâté in a container with a lid and let it cool for at least 30 minutes in the fridge.
Serve with cucumber sticks, carrot sticks, quinoa bread or crackers.
Enjoy!
| Meat | 1.1 |
| Vegetables | 1.7 |
