Ingredients

The following ingredients have 4 Servings
  • 6 TBSP butter ((or coconut oil, divided))
  • ½ cup onion ((or shallot, finely minced))
  • 1 clove garlic ((finely minced))
  • ½ lb chicken livers
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp thyme
  • 1 bay leaf ((optional))
  • 3 TBSP brandy
  • 2 TBSP heavy cream

Instruction

  • In a medium size skillet, melt 3 tablespoons of the butter.
  • Add the finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
  • Meanwhile, trim the connective tissue off of the livers.
  • Add the livers to the pan and sprinkle with salt, pepper, and thyme, and add the bay leaf if using.
  • Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
  • Add the brandy or scotch and cook until it thickens, 2-3 minutes.
  • Remove the skillet from the heat and let it cool for about 5 minutes.
  • Discard bay leaf.
  • Put the livers in a food processor or blender and puree until smooth.
  • While blending/pureeing, add the remaining butter and cream if using.
  • Add more salt and pepper to taste, if desired.
  • Once mixture is completely smooth, remove it from blender and put in ramekins or a glass container and cover tightly.
  • Put in the refrigerator for at least 5-6 hours or overnight (preferred) to harden and let the flavors meld.
  • Serve with homemade grain free crackers or vegetables. 
  • Enjoy!