I know a lot of people find the idea of eating liver off putting, but it’s incredibly nutrient dense! If you’ve not ever tried it, I recommend making it into a pate first as it’s less confronting to eat. I highly recommend sourcing organic and grass fed quality liver to.
Chicken liver pate is typically made with lots of butter and onions. This is a delicious dairy and gluten free recipe, which is also FODMAP and SIBO friendly.
This recipe is so simple to make and absolutely delicious! If you don’t fancy serving on crackers, I like serving on carrots and celery sticks – seriously yummy!!
Chicken Liver PatePrint Recipe
- 500g Free-range or Organic Chicken livers
- Olive Oil (I like to use infused onion and garlic oil)
- Approx 1/2 cup of coconut cream (put in the fridge to solidify)
- Salt & Pepper
- Herbs of your chose - I like to use thyme
Saute the chicken livers in your chosen oil until cooked through
Add coconut cream, herbs and salt and pepper
Blitz in the food processor until at a smooth consistency
Pop into an airtight container and then into the fridge to harden
Olive oil can be substituted for Coconut Oil, just as delicious.