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Orange and Brandy Chicken Liver Pate

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This was my first attempt at making my own orange and brandy chicken liver pate, and I’m pretty pleased with it. I love pate but I don’t like the store bought pate that has too many ingredients, additives, preservatives and very little meat.

UPDATE :: Take a look at my garlic pate, new and updated recipe.

Orange and Brandy Chicken Liver Pate | ditchthecarbs.com

Orange and Brandy Chicken Liver Pate

Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being too heavy.

We should all be eating more organ meat but I am yet to develop many recipes using them. Eating pate is my favourite way to incorporate organ meat into our diet. Organ meat is incredible because it is so nutritious and so cheap. Organ meat is the most nutrient dense part of the animal, packed with Vitamin B group, fat soluble vitamins A, D, E and K, magnesium potassium, copper, selenium ….. (see the table below).

Most cultures places high regard in eating organs and all other parts of the animal, but in the Western society, many people regard organ meat should be reserved for their pets. By eating organs, we are utilising and respecting more of the animal, putting less pressure on intense farming.

For now, I will start to eat more organ meat by making my Orange and Brandy Chicken Liver Pate, but I will try and conjure up some more recipes for the future.

Take a look at this nutrition table, to compare nutrition of muscle vs organ meats.Click To Tweet

I’d love you to leave a comment on how do you cook and eat organ meat? What is your favourite recipe? Do you have any tricks or tips?

Orange and Brandy Chicken Liver Pate | ditchthecarbs.com
3.5 from 4 votes
Print

Orange and Brandy Chicken Liver Pate

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 300 g chicken livers
  • 100 g butter
  • 1 1/2 tbsp brandy
  • 3 tbsp double/heavy cream
  • 1 orange zest and juice

Instructions

  1. Wash the chicken livers then dry them with kitchen paper.
  2. Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
  3. Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
  4. Remove from the heat and the orange zest, orange juice, brandy and cream.
  5. Puree with a stick blender using the blade attachment, until smooth.
  6. Season with salt/pepper to taste.
  7. Pour into ramekin dishes, and refrigerate until set.
  8. These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.

orange brandy pate | ditchthecarbs.com
Seville Orange
Orange and Brandy Chicken Liver Pate 2 | ditchthecarbs.com
Orange and Brandy Chicken Liver Pate
Orange and Brandy Chicken Liver Pate 1 | ditchthecarbs.com
Makes 3 Ramekins

Steak vs Organs Nutrients | ditchthecarbs.com

Photo credit: Stirring Change

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Comments

  1. Alicia says

    February 3, 2018 at 1:19 pm

    Another simple thing to do with chicken livers is to lightly fry them with onions in butter. The trick is to not overcook the liver, as it changes the texture.

    Reply
  2. Liz Dafert says

    April 18, 2017 at 4:33 am

    Can I add cooked or raw onion?

    Reply
    • Libby www.ditchthecarbs.com says

      April 24, 2017 at 10:14 am

      If you would like to add onion, I would add it raw with the butter and chicken livers cooking them gently, stirring occasionally as per recipe. The onions would make a lovely addition to the recipe, albeit with a stronger flavour.

      Reply
  3. Robet Moore says

    May 17, 2016 at 8:33 am

    Can the pate be frozen?

    Reply
    • Libby www.ditchthecarbs.com says

      May 17, 2016 at 10:09 am

      I wouldn’t think so. I think the fat wouldn’t freeze properly and defrosting might break up the delicate structure.

      Reply
    • Wendy says

      December 27, 2016 at 12:01 pm

      I have frozen homemade pate and it was fine

      Reply
  4. Laurel Walton says

    April 7, 2016 at 9:01 am

    What is the percentage of milk fat in double cream?

    Reply
    • Libby www.ditchthecarbs.com says

      April 8, 2016 at 12:59 pm

      I think others may call it heavy cream. I’ve just checked my fridge and my cream is 38% fat.

      Reply
      • Laurel Walton says

        April 8, 2016 at 1:10 pm

        That’s helpful – thanks.

        Reply
  5. msnyc10 says

    May 25, 2015 at 12:40 pm

    Is Brandy ok for LCHF? I have some other recipes I’d like to make which include brandy but wondered if I was going ‘off’ LCHF

    Reply
    • Libby www.ditchthecarbs.com says

      May 25, 2015 at 1:01 pm

      Brandy is a zero carb spirit and especially because you use so little of it compared to a large glass of wine, it is fine to use in LCHF recipes.

      Reply
      • msnyc10 says

        May 25, 2015 at 1:17 pm

        Thank you that is excellent news! I will try this recipe this week and I also have one for chicken breasts in brandy mustard cream sauce I will give a whirl too. Thanks again!

        Reply
  6. Georgie says

    September 2, 2014 at 1:52 am

    I’m used to eating Pate on toast or crackers so I was wondering how you eat yours?

    Reply
    • Libby www.ditchthecarbs.com says

      September 2, 2014 at 11:57 am

      I use slices of cucumber instead of crackers now. Take a look at my instagram as there are more pictures over there of snacks I make but don’t make it onto the website. You can also make wheat free crackers, but these take a little planning. I often have slices of cucumber topped with pate, or cheese, olives or anything else that would normally go on a cracker. So low in carbs, grain free and healthier.

      Reply
    • wendoid says

      November 4, 2015 at 9:31 pm

      I have it on seed crackers.

      Reply
  7. lowcarbdiabetic says

    August 22, 2014 at 7:55 am

    Lovely recipe – thanks.

    All the best Jan

    Reply
    • Libby www.ditchthecarbs.com says

      August 22, 2014 at 11:48 am

      Thanks Jan. 🙂

      Reply
  8. Mathew says

    August 19, 2014 at 2:30 pm

    Where do you get your liver meat from? that’s only thing holding me back from eating it, just can’t find it anywhere.

    Reply
    • Libby www.ditchthecarbs.com says

      August 19, 2014 at 2:31 pm

      Were can just buy it in the supermarket or get it from your butcher. If they don’t have any, they can get it in for you. Good luck.

      Reply

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