Keto Chicken Liver Pâté (Egg-Free)

Ingredients

• 1 pound Chicken Livers
• 6 tablespoons Butter
• 2 medium Shallots
• 2 cloves Garlic
• 2 tablespoons Cognac or Brandy
• 2 tablespoons Heavy Cream
• 1/2 teaspoon Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Melt 4 tablespoons of butter in a 10-inch skillet over medium heat (325°F / 163°C).
2. 2Add the 2 medium shallots and 2 cloves of garlic to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the 1 pound of chicken livers to the skillet and cook for 4-6 minutes, turning them once, until they are browned on the outside and still slightly pink in the center. The internal temperature should reach 165°F (74°C).
4. 4Carefully pour in the 2 tablespoons of Cognac or Brandy. If you choose to flambé, tilt the pan slightly towards the flame or use a long lighter to ignite the alcohol. Let the flames die down completely.
5. 5Remove the skillet from the heat and let the mixture cool for 5 minutes.
6. 6Transfer the cooked chicken liver mixture to a food processor. Add the 2 tablespoons of heavy cream, 1/2 teaspoon of thyme, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the remaining 2 tablespoons of butter.
7. 7Process the ingredients until the mixture is completely smooth and creamy, scraping down the sides of the food processor as needed. This may take 1-3 minutes.
8. 8Transfer the pâté to a serving dish or individual ramekins. Cover and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the pâté to firm up before serving.

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