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 organ meat.
If you love pate, you’ll also love my garlic pate. Perfect served on mozzarella keto cheese crackers.
How to eat organ meat
We should all be eating more organ meat because it is so nutrient-rich. It is the original super-food. Organ meat is incredible because it is so nutritious and so cheap.
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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).
Eating pate is my favourite and easiest way to incorporate organ meat into our diet.
Most cultures place high regard on eating organs and all other parts of the animal, but in 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.
Ingredients
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.
- chicken livers – try to find organic chicken livers
- butter – salted butter is preferred
- brandy – optional
- heavy whipping cream
- orange zest and juice
All quantities, ingredients, and instructions are in the recipe card below.
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 Recipe
Ingredients
- 300 g chicken livers
- 100 g butter
- 1 1/2 tbsp brandy
- 3 tbsp heavy whipping cream
- 1 orange zest and juice
Instructions
- Wash the chicken livers then dry them with kitchen paper.
- Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
- Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
- Remove from the heat and the orange zest, orange juice, brandy and cream.
- Puree with a stick blender using the blade attachment, until smooth.
- Season with salt/pepper to taste.
- Pour into ramekin dishes, and refrigerate until set.
- These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.
Nutrition
Photo credit: Stirring Change
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Where do you get your liver meat from? that’s only thing holding me back from eating it, just can’t find it anywhere.
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.
Lovely recipe – thanks.
All the best Jan
Thanks Jan. 🙂
I’m used to eating Pate on toast or crackers so I was wondering how you eat yours?
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.
I have it on seed crackers.
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
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.
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!
What is the percentage of milk fat in double cream?
I think others may call it heavy cream. I’ve just checked my fridge and my cream is 38% fat.
That’s helpful – thanks.
Can the pate be frozen?
I wouldn’t think so. I think the fat wouldn’t freeze properly and defrosting might break up the delicate structure.
I have frozen homemade pate and it was fine
Can I add cooked or raw onion?
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.
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.
I just thought id suggest that another way to incorporate organ meats into your diet is to add them to your meat dishes (liver minced into the beef for spaghetti sauce etc. Plus the kids wont know and get all the benefits. I don’t know if anyone else has suggested this, but hey just in case!
I made a chicken liver recipe and my daughter refused to eat it even though she LOVES chicken liver pate….