30min

Spice up your diet

Beef or chicken liver pate with bacon

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef or chicken liver pate. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??

Keto Chicken Liver Pate

This easy keto chicken liver pate recipe with no alcohol is ultra-smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests!

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 4 hours – overnight

Serves: 6

Ingredients

  • ½ pound chicken livers
  • ½ cup butter or duck fat for dairy free
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 tablespoon parsley minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
  • Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
  • Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
  • Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
  • Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.

For the printable recipe and complete recipe details, visit the  Keto Chicken Liver (+ Carnivore Option) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.

 

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