I use 500g of chicken livers to 350-400g butter and a blob of sour cream (which keeps it a bit spreadable from the fridge). I saute the livers in about 100g of butter, until they're set but a little pink. Then i put it all in the blender while its fairly hot, turn it on and add lumps of the remaining butter through the hole in the lid, then thevsour cream. I season with salt and white pepper. I decant it into 1/2 cup jars and freeze all but one. It keeps in the freezer for many months
Liver pate is very common in South America, but not homemade. It comes in a little can like potted meat. It is delicious and it's often used as an ingredient. Try mixing it 50/50 with cream cheese; it's a good way to introduce a new person to pate.
I found the best way to make liver pate is to blitz the cooked livers in the blender and add pieces of cold butter to the blender one at a time to incorporate...but all good
Rachel Ray's mother made it one day and she took it to parties...1 lb chic livers, 1 sliced onion, 1 stick butter, 1 t. Cumin...put it all in a deep pan cook til no pink...put all in food processor til smooth..very good!
Thanks for the inspiration Anita. I had chicken livers in the freezer. The only difference for me is that I used 1 stick of butter, 2-3 tablespoons of bacon grease and two strips of cooked bacon. Waiting for it to firm up in the fridge and can't wait for this evening to snack. 👍
@@KetogenicWoman I will try the chicken liver as well, those I can touch. 🤣 I am looking for a clean liverwurst recipe, I have always loved liver when someone else makes it. I found one with pork bellies and beef liver.
We like to make ours similar to yours. We use about one third less butter and replace that with bacon grease. We also fry up some bacon, crumble it up and add that in. Delicious. Yours looks great. 👍
I was introduced to pate (liverpaste) as a student in Denmark many years ago. I think I was the only American student who loved it! Fast forward a few years when I used to frequent a local Hungarian restaurant where they used to serve a liver appetizer....they would just plop it on the table and not mention what it was. Loved getting everyone hooked on it before telling them what it was! I need to make some!
Great way to getthe nutrients from liver, I can't stand actual liver but I'm okay with the paté (some are better though). I wonder if the home made is too strong liver taste, probably healthier though.
I’m a New Zealander who lived in Denmark for a long time. When I was pregnant with my oldest child, I craved liver pate. I must’ve known what was good for me! Danish kids are brought up on pate in the same way that New Zealand kids are brought up with Marmite or Vegemite.
Made yesterday. Eating right now - delicious! I have never bought or had chx livers before. Thank you for introducing me to a new healthy vitamin packed food
I've been eating sardines or liver mon- fri as a way to keep my eating in check. They are both so filled with nutrition yet no something I overly tempted with so it really helps prevent snacking for me. I'm going to try out your sardine fish cakes and I have been making liver pate. I found a recipe that used bacon grease after the livers were cooked - it was excellent, not even a keto recipe intentionally just a foodie - I'm sorry I don't remember who it was. When I made my 2nd batch I had just made beef bone broth that I cooked down and it was beautifully gelled, I added about 1/4 cup - I melted it first. It was amazing it set up like a very smooth liverwurst and could easily be cut into cubes, For those who don't enjoy the taste of liver it also made it much more mellow. also a comment on cooking liver - unlike muscle meat pink does not mean they are rare perfectly fine to eat and much more nutritious as you haven't heated away the vitamins and minerals. Thanks for being so in line with what I'm doing LOL I love it.
Just cooked up a huge pot of bone stock, was about to throw out all that half inch layer of cold fat in the morning. What a good idea to use some, this way.
Looks yummy! WIsh I could find a recipe I had years ago for rabbit liver pate. Included a garlic cream cheese icing that was amazing. People that even hated liver would scarf the stuff up.
I had never viewed any of the Steak & Butter gal’s videos until you spoke of her in one of your recent videos. so, I went cruising through them and landed on the 2 part one where she has Dr Elizabeth Bright as a guest, as well as 2 of her colleagues. OMG, they were talking about “Butter Boobs”…did you know that was a thing? Now I’m really excited about this high fat diet, lol!!!
This sounds awesome, thanks! Quick question, since I'm doing the Beef, Butter, Bacon and Eggs challenge, is there a way to make this without the heavy cream? Also, do you think this would work with bacon fat? 🤤🤤🤤
My mom made what she called Chopped Liver. She cooked up chicken livers with fried onions, and then she pureed it in her blender. I do similar. Hubby loves it. I make it for holidays - Chanukah, Rosh Hashanah, Passover, the main holidays in this house. I also use a bit of salt and sometimes a bit of something else. She never used cream but I may do that. Sounds so good. I just bought 2 pounds of chicken livers and I usually cook half of it for the dogs. They love them. I am going to cook half for us and I will freeze it until Chanukah. I'll serve it on either bagels (for hubby) or on egg white rolls for me (or gluten free english muffins from Trader Joe's).
ANDNNDDD chicken liver is on my list for when I go to the store this week! BTW, those pork rinds are THE BEST pork rinds I've ever had! We don't get that brand out here in Newfoundland. I had them this past summer when I was in Winnipeg, bought a couple of bags to bring home but didn't try them before hand. I wish I had, I would've stuffed my suitcase full & left some clothes behind!
Try fried liver & bacon in butter, I absolutely love it, they compliment each other very well and the tastbuds think they are holiday! and even if you hate liver, this combination cannot fail I guarantee it!
Thank you for sharing. It is similar to the more French way of making pate. I'm going to try this recipe with some of the bacon grease I always have. I often make liver pâté but in a slightly different way. I'm from Denmark, here 85% of people eat liver pate on various types of bread for their lunch at least once a week.
I just made liver pate for the first time- never had liver before. I cooked it in bacon grease and added butter and heavy cream. I must confess that I have to plug my nose so that I can't taste it. I must stress though that it was calf liver and again, I had never had it before. I picked up some chicken livers and am going to try again!
I lost 80 pounds with Ideal Protein several years ago. I gained back about 20, unlike every time in the past, WW, TOPS, etc where I gained all plus back. I feel my body reset to a lower weight because I fell right off the wagon, due to my IP food getting lost on the way to NYC. In US, then anyway you had to have a prescription to buy IP.
Haven’t made any liver. One of the previous comments mentioned adding same amount of cream cheese. I love cream cheese. Now I really want to try this. Thanks for all the wonderful ideas!
Haven't had pate' in forever and now I'm excited to try this recipe. Years ago I fell in love with a goose pate' with truffles. While that's not something I can do now this most certainly is. Thanks so very much Anita!
How amazing you can give your dogs such healthy treats! This looks very promising. I've had a pound of chicken livers in the freezer for months. I've been too scared to use them! But your recipe looks so easy. As ketovore I would add garlic.
Yes, this pate is similar to liverwurst in many ways! I will make some true liverwurst if I see pork liver in the store.It can also be made with beef liver.
@@KetogenicWoman YES PLZ‼️ I miss a high quality healthy version of liverwurst… would love to make my own… love watching your very instructive videos thank you Anita❣️
I made this with beef liver. It is so good! I will have to freeze it, so I don't eat too much at once. Thanks for the recipe! I have been making liver chips with my liver and dipping those in butter, but I think I like this better.
I just made this and I LOVE IT!! Thank You so much for your videos and recipes. I appreciate you and people like you who do all the hard work to make this journey easier for others. Easiest thing ever to make too.
Just wanted to let you know that I watched your channel for this liver pate last night. Today I made it up for Family that's coming over. It taste wonderful. Thank you so much God bless.
Thank you so much for reminding me about pate - I love chicken livers and often fry some up for a quick lunch. When I was a kid, Mum would often cut a piece of raw liver (whichever kind she was using) and we would share it. I still eat a portion of liver or kidney raw when I am cooking some, I really enjoy the taste. I'm 71 now and have enjoyed a very healthy life, but have found that going ketovore has been very good for my energy levels. Love your videos, best wishes from Scotland 💓💓
Wow Anita~ this is beautiful, & quite appetizing. I'm not a big fan of beef liver, yet I've heard that poultry liver is a lot different in flavor & texture. For as broad as my food experience has been, I've not yet had liver pate', & am actually a bit surprised that I now want to try it :) Thank you for this post~ once again, your inspiration is appreciated🌟💡
I like chicken livers the best of all liver. I just sprinkle them with a bit of onion powder and garlic powder before sauteing in butter. Delish as is - no need to put in blender, etc. I eat a couple, freeze the rest individually, and then can just take one from the freezer whenever I want one and let it thaw. yum.
Hi Anita! That is a beautiful treat that I'm excited to try. Love me some liver even as a sandwich Thanks so much for the inspiration. Those lucky little cuties though 😉
I often find the gallbladder still attached to the livers and I do remove them so I eliminate the bitter bile taste. This is really the only way I can eat liver. And I love liverwurst. Thanks Anita for the higger fat version. Yummy.
Delicious 😋 I am going to make this at the weekend and enjoy every bite. I’m new to your channel but love it. I’m hooked and look forward to watching all of them over time. Thank you so very much xxxx💕
@@KetogenicWoman May I please ask as a new subscriber. How many carbs a day did you do on keto and how long did it roughly take for you to loose all of that weight. Your so inspiring to me and you’re helping me stick to it. Thanks again xxxxx 💕
@@teresagould6987 I started with 20 net carbs but at some point that stopped working and so then I switched to 20 total carbs. I lost most of my weight on clean keto (no processed keto foods) and am now doing carnivore so less than 5 carbs a day. I've been working on this for a few years because I had so much to lose and had many long periods of plateau. But all worth it in the end! Still working on it but I'd rather fight if from my new weight than fight it from over 300 pounds.
@@KetogenicWoman Thank you so much for sharing. Right, I’m in it now too. Well Anita, you have achieved so much and lost so a great amount of weight. I’ve got a good 6st to lose to be at a healthy weight. Thank you again and for making such great content. Big hugs 🤗 I also love chihuahua’s and have 3. They make my world. Love 💕 Teresa x
This looks aMAZing Anita! Served with the pork rinds sounds like something I would love. Can’t wait to try it! Didn’t know Redmond’s made flavored salt either so I’ll be checking that out as well. Thanks again for a great recipe! ❤
Even fattier… I found a recipe from PBS, NEW SCANDINAVIAN COOKING….uses CHICKEN liver and butter 1:1 by weight! And process to a smooth liver butter! Of course, fried with plenty of onion, and season with thyme, salt and pepper with a dash of cognac! Seeing you did not add any seasonings, Anita, perhaps using melted🥓 bacon fat instead of whipping cream to add smokiness! Oh, I want some! Gladys🇨🇦Toronto🇨🇦
Anita, I just want to give you feedback on repeating your pate’ recipe. I made it the day I watched your video and it was awesome, considering I’ve never tried it, even tho I’ve loved chicken liver (fried) all my life. Today I’ve watched other videos, just for curiosity, and I can’t imagine trying to repeat some of those recipes. Best first! And this will be my go to for future pates. Thanks so much for sharing.
🥳Looks amazing Anita. 🙌Can’t wait to try. There’s always pork in other recipes which is outside our dietary limits, so this looks perfect. Adding livers to the shopping list. Thank you so much. You’re awesome! 💝
Anita you are an inspiration! I've been carnivore for 18 months and couldn't get my ketones higher than 0.4 so I did dr. Bozs sardine challenge and all of a sudden my ketones were high and even better my blood sugar is lower! Spotted you on you tube and now eating copious amounts of fats including dairy and much smaller quantities of meat and im beginning to see results! I'm going to have a crack at doing your pork rinds noodles, but I'm finding it hard to source clean pork rinds without all the additives. Are your family supporting you in your way of eating? My husband thinks I'm bonkers and won't even entertain having a go at carnivore. People at work think I'm bonkers too! Sal the post lady
I've definitely had to stop thinking about what people think. I would say they are supportive but also worry about me because they can't quite believe it is good for me! I'm positive my lab results are miles away better than theirs but I just quietly do my thing. So happy you found me and are getting your ketones up, I am working on the same thing!
Try Great Value pork rinds. Believe it or not, walmarts pork rinds are literally pork skins cooked in pork lard. Cleanest I've found that don't cost a small fortune!
Do sort through the livers, if you find a greenish nub - snip it out and discard, that is the gall bladder and its terrible to eat, bitter and gross. If you find a nickle sized ball shaped thing thats about the same color as liver, thats the spleen and is fine to eat.
I enjoyed watching you make it but know for a certainty it will never happen at my house! I have drawn the line at sardines haha. No organ meats, no never ever! Have a great week!
My dad used to feed me raw clams when I was little.. and I gobbled the fried chicken livers yummm! On my own.. over the years I always cook my clams and soon stopped eating chicken liver but do try to eat beef liver a couple times a month! Yum! Where did you find the blue serving dish🤗! ? It’s so cute!
I’m thrilled to have your recipe. Thank you. Would you be willing to create a recipe for Liverwurst, Braunschweiger? Im interested in incorporating more organ meats for their health benefit.
@@KetogenicWoman Hi My name is melanie. I am using my husbands acct. Thank you very much for replying. I have been seeing some recipes that actually do smoke the liverwurst (combo of liver, kidney, heart, beef roast etc) but others have put it in a cheese cloth or some other natural wrapping and steam/boil it low and slow for some time. I would love it as a second alternative to the pate to use for the organ health benefit. I am such a visual learner I could not make heads of tails of the recipes that I was reading on line. I cannot wait to try your liver pate. I definitely will be. I would eat it as a meal I am sure.
Your dish looks so good and you are making me feel adventurous to try pate. The pork rinds you showed looked so light and airy, very different from what I can find in stores in upstate New York. What is the brand? How are they labeled - I think I can see "Bacon Puffs"?
I love liver pate and keep some made up in the refrigerator at all times. Right now I’m preferring beef liver but I like any liver really. I know that makes me a little weird among family and friends but I don’t really care! 😂 I love the dish you used for your presentation! Can you tell me where to find one? I’d really appreciate it if you have the information for purchasing 😊
Can I ask how long this would last in the frig? So happy I found you! I've really been struggling staying on carnivore but I think your recipes are really going to help! 💗
Looking forward to making this. It's been years since I made it. Yum! And eating on pork rinds sounds fabulous. Where do you buy yours, Anita? I live on the Sunshine Coast of BC and we just can't find it in our shops. Is Amazon the best place to get them? Yours in Gratitude
I just checked Canadian amazon and not there but London Drug online has them! Maybe they could be shipped to your London Drugs! www.londondrugs.com/old-dutch-bacn-puffs-pork-rinds---100g/L7455041.html
I use 500g of chicken livers to 350-400g butter and a blob of sour cream (which keeps it a bit spreadable from the fridge). I saute the livers in about 100g of butter, until they're set but a little pink. Then i put it all in the blender while its fairly hot, turn it on and add lumps of the remaining butter through the hole in the lid, then thevsour cream. I season with salt and white pepper. I decant it into 1/2 cup jars and freeze all but one. It keeps in the freezer for many months
Brilliant. I never would have thought to freeze. Great idea.
Liver pate is very common in South America, but not homemade. It comes in a little can like potted meat. It is delicious and it's often used as an ingredient. Try mixing it 50/50 with cream cheese; it's a good way to introduce a new person to pate.
Great idea
Oh interesting! I think it would be fantastic to mix with cream cheese!
Great tip. Would love to introduce my son to liver...gently.
I get liver pate often and eat about two ounces 3x a week or more. I like fried chicken livers too. I share with my dogs. 🌹
Before I turned keto I used to love liver sausage mixed with cream cheese and green onions! Oh my gosh! I never eat onions it’s been almost 6 years 😊
I found the best way to make liver pate is to blitz the cooked livers in the blender and add pieces of cold butter to the blender one at a time to incorporate...but all good
Rachel Ray's mother made it one day and she took it to parties...1 lb chic livers, 1 sliced onion, 1 stick butter, 1 t. Cumin...put it all in a deep pan cook til no pink...put all in food processor til smooth..very good!
Thanks for the inspiration Anita. I had chicken livers in the freezer. The only difference for me is that I used 1 stick of butter, 2-3 tablespoons of bacon grease and two strips of cooked bacon. Waiting for it to firm up in the fridge and can't wait for this evening to snack. 👍
Thank you for making the high fat playlist, Anita. It’s really helpful!
Oh good, I'm glad!
My first time making liver, had to buy gloves so I could touch it, I made beef liver pate, when I added more butter, it was so good.
Chicken liver pate has a much milder flavor than beef but I still love them both!
@@KetogenicWoman I will try the chicken liver as well, those I can touch. 🤣 I am looking for a clean liverwurst recipe, I have always loved liver when someone else makes it. I found one with pork bellies and beef liver.
We like to make ours similar to yours. We use about one third less butter and replace that with bacon grease. We also fry up some bacon, crumble it up and add that in. Delicious. Yours looks great. 👍
Yes, I definitely will make it again with a portion of bacon grease. I have 3 jars of it in the fridge!
I was introduced to pate (liverpaste) as a student in Denmark many years ago. I think I was the only American student who loved it! Fast forward a few years when I used to frequent a local Hungarian restaurant where they used to serve a liver appetizer....they would just plop it on the table and not mention what it was. Loved getting everyone hooked on it before telling them what it was! I need to make some!
I'm from Denmark and yes we eat a lot of liver pate here. Many Danes do not eat liver but love their liver pate 🤣🤣🤣
Most people I know that never eat liver seem to really love liver pate! A funny little thing!
Great way to getthe nutrients from liver, I can't stand actual liver but I'm okay with the paté (some are better though). I wonder if the home made is too strong liver taste, probably healthier though.
I love the Scandinavian leverpastej 😍
I’m a New Zealander who lived in Denmark for a long time. When I was pregnant with my oldest child, I craved liver pate. I must’ve known what was good for me! Danish kids are brought up on pate in the same way that New Zealand kids are brought up with Marmite or Vegemite.
Made yesterday. Eating right now - delicious! I have never bought or had chx livers before. Thank you for introducing me to a new healthy vitamin packed food
Oh wow, good for for jumping right in there!
I've been eating sardines or liver mon- fri as a way to keep my eating in check. They are both so filled with nutrition yet no something I overly tempted with so it really helps prevent snacking for me. I'm going to try out your sardine fish cakes and I have been making liver pate. I found a recipe that used bacon grease after the livers were cooked - it was excellent, not even a keto recipe intentionally just a foodie - I'm sorry I don't remember who it was. When I made my 2nd batch I had just made beef bone broth that I cooked down and it was beautifully gelled, I added about 1/4 cup - I melted it first. It was amazing it set up like a very smooth liverwurst and could easily be cut into cubes, For those who don't enjoy the taste of liver it also made it much more mellow.
also a comment on cooking liver - unlike muscle meat pink does not mean they are rare perfectly fine to eat and much more nutritious as you haven't heated away the vitamins and minerals.
Thanks for being so in line with what I'm doing LOL I love it.
Oh that sounds so good, I will definitely be making a liverwurst sausage soon, I love that very much!
Just cooked up a huge pot of bone stock, was about to throw out all that half inch layer of cold fat in the morning. What a good idea to use some, this way.
Looks yummy! WIsh I could find a recipe I had years ago for rabbit liver pate. Included a garlic cream cheese icing that was amazing. People that even hated liver would scarf the stuff up.
I had never viewed any of the Steak & Butter gal’s videos until you spoke of her in one of your recent videos. so, I went cruising through them and landed on the 2 part one where she has Dr Elizabeth Bright as a guest, as well as 2 of her colleagues. OMG, they were talking about “Butter Boobs”…did you know that was a thing? Now I’m really excited about this high fat diet, lol!!!
lol, I've heard the term! I really like Dr. Bright so love these interviews with her!
This sounds awesome, thanks! Quick question, since I'm doing the Beef, Butter, Bacon and Eggs challenge, is there a way to make this without the heavy cream? Also, do you think this would work with bacon fat? 🤤🤤🤤
Think you Anita! I followed along with you in the video as I made the pâté. I did use beef liver and it is delicious!💜✝️
My mom made what she called Chopped Liver. She cooked up chicken livers with fried onions, and then she pureed it in her blender. I do similar. Hubby loves it. I make it for holidays - Chanukah, Rosh Hashanah, Passover, the main holidays in this house. I also use a bit of salt and sometimes a bit of something else. She never used cream but I may do that. Sounds so good. I just bought 2 pounds of chicken livers and I usually cook half of it for the dogs. They love them. I am going to cook half for us and I will freeze it until Chanukah. I'll serve it on either bagels (for hubby) or on egg white rolls for me (or gluten free english muffins from Trader Joe's).
Yeah it's pretty much the same thing!
ANDNNDDD chicken liver is on my list for when I go to the store this week!
BTW, those pork rinds are THE BEST pork rinds I've ever had! We don't get that brand out here in Newfoundland. I had them this past summer when I was in Winnipeg, bought a couple of bags to bring home but didn't try them before hand. I wish I had, I would've stuffed my suitcase full & left some clothes behind!
lol, yes I love how light and crispy they are!
😂
Try fried liver & bacon in butter, I absolutely love it, they compliment each other very well and the tastbuds think they are holiday! and even if you hate liver, this combination cannot fail I guarantee it!
I absolutely LOVE fried liver & bacon! I have it at least once a month!
Here in Latvia you can buy it in every store and some of it is really delicious
Thank you for sharing. It is similar to the more French way of making pate. I'm going to try this recipe with some of the bacon grease I always have. I often make liver pâté but in a slightly different way. I'm from Denmark, here 85% of people eat liver pate on various types of bread for their lunch at least once a week.
Yes, this is definitely different from what I grew up with, which was more of a course liver sausage. Loved that as well!
It would be great if you could share your recipe here too
@@keinohrtini Do you mean the liver sausage? Next time I see pork liver I'll make it and share!
I just made liver pate for the first time- never had liver before. I cooked it in bacon grease and added butter and heavy cream. I must confess that I have to plug my nose so that I can't taste it. I must stress though that it was calf liver and again, I had never had it before. I picked up some chicken livers and am going to try again!
No I meant the one from Denmark 🇩🇰
Wow, your on a roll with these recipes! I’ve been looking for a recipe for this!
I'm on a high fat roll, lol!
This seems very interesting. Glad to know of a high fat recipe!
I lost 80 pounds with Ideal Protein several years ago. I gained back about 20, unlike every time in the past, WW, TOPS, etc where I gained all plus back. I feel my body reset to a lower weight because I fell right off the wagon, due to my IP food getting lost on the way to NYC. In US, then anyway you had to have a prescription to buy IP.
Haven’t made any liver.
One of the previous comments mentioned adding same amount of cream cheese.
I love cream cheese.
Now I really want to try this.
Thanks for all the wonderful ideas!
You are welcome!
Haven't had pate' in forever and now I'm excited to try this recipe. Years ago I fell in love with a goose pate' with truffles. While that's not something I can do now this most certainly is. Thanks so very much Anita!
You are welcome!
How amazing you can give your dogs such healthy treats!
This looks very promising. I've had a pound of chicken livers in the freezer for months. I've been too scared to use them! But your recipe looks so easy. As ketovore I would add garlic.
It's super easy!
Oh my gosh, Teddy and Pippi! I love seeing them. Hopefully soon I can try this recipe in my cabin kitchen!
Oh my, so exciting about your cabin!
Just found your channel and really like your method of demonstrating the recipes.
Welcome! And Thank you! 💗
With the meat chips it is a game changer LOVE IT THNX xxx
My favorite way to eat this!
The addition of cream is new on me and makes this so smooth. I love liver wurst so this would be a great substitute. Thanks
Yes, this pate is similar to liverwurst in many ways! I will make some true liverwurst if I see pork liver in the store.It can also be made with beef liver.
Grew up with Austrian parents and “liverwurst” was a weekly part of my diet as a kid. I am excited to make your recipe Anita 🙏
Hope you like it! I will at some point when i see pork liver in the store, I will make a true liverwurst recipe here too!
@@KetogenicWoman YES PLZ‼️ I miss a high quality healthy version of liverwurst… would love to make my own… love watching your very instructive videos thank you Anita❣️
Love,love chicken livers. Looking forward to making this but will add onion and garlic being on Keto.
Sounds perfect!
I made this with beef liver. It is so good! I will have to freeze it, so I don't eat too much at once. Thanks for the recipe! I have been making liver chips with my liver and dipping those in butter, but I think I like this better.
Glad you liked it!
I just made this and I LOVE IT!! Thank You so much for your videos and recipes. I appreciate you and people like you who do all the hard work to make this journey easier for others. Easiest thing ever to make too.
You are so welcome!
Love your videos and how chill you are ❤
Oh thank you!
Just wanted to let you know that I watched your channel for this liver pate last night. Today I made it up for Family that's coming over. It taste wonderful. Thank you so much God bless.
That is awesome!
Thank you so much for reminding me about pate - I love chicken livers and often fry some up for a quick lunch. When I was a kid, Mum would often cut a piece of raw liver (whichever kind she was using) and we would share it. I still eat a portion of liver or kidney raw when I am cooking some, I really enjoy the taste. I'm 71 now and have enjoyed a very healthy life, but have found that going ketovore has been very good for my energy levels. Love your videos, best wishes from Scotland 💓💓
Anita you’re on fire with the creative recipes! Yum!!!! Never made pate before. Awww the fur babies were too cute!❤
Thank you!
Wow Anita~ this is beautiful, & quite appetizing. I'm not a big fan of beef liver, yet I've heard that poultry liver is a lot different in flavor & texture. For as broad as my food experience has been, I've not yet had liver pate', & am actually a bit surprised that I now want to try it :) Thank you for this post~ once again, your inspiration is appreciated🌟💡
*Love the idea of eating w/meat chips too💡
Thank you and yes, it's amazing with meat chips!
I like chicken livers the best of all liver. I just sprinkle them with a bit of onion powder and garlic powder before sauteing in butter. Delish as is - no need to put in blender, etc. I eat a couple, freeze the rest individually, and then can just take one from the freezer whenever I want one and let it thaw. yum.
Chicken livers are my favorite liver as well!
Hi Anita! That is a beautiful treat that I'm excited to try. Love me some liver even as a sandwich Thanks so much for the inspiration. Those lucky little cuties though 😉
Perfect on some BBBE buns but I do love it on the crispy meat chips!
Didn’t make the comment but thought about asking you to make some kind of organ meat or liver. This is perfect.
Thank you!
I make this and add a little red wine or red wine/balsamic vinegar. Don't know if that's keto but it's yummy!
Made your recipe - added a small amount of chopped onion...this is heaven.
Glad you liked it!
This is really a very tasteful pate. I cooked a small onion and garlic together with the liver and it turned out delicious.
I think you are looking very good on the 80/20 ☺️
Bacon and mushrooms are a good addition to paté as well 😊
Oh thank you! Oh yes, bacon I would add next time, also replace some of the butter with bacon fat!
I often find the gallbladder still attached to the livers and I do remove them so I eliminate the bitter bile taste. This is really the only way I can eat liver. And I love liverwurst. Thanks Anita for the higger fat version. Yummy.
Ooohhh, this is good to know!
Oh that looks luscious! Thank you Anita!
You are so welcome!
YES!!! rare livers all the way. I don't trim mine either.
OMG, my mouth is watering!
Delicious 😋 I am going to make this at the weekend and enjoy every bite. I’m new to your channel but love it. I’m hooked and look forward to watching all of them over time. Thank you so very much xxxx💕
Welcome!! 😍
@@KetogenicWoman May I please ask as a new subscriber. How many carbs a day did you do on keto and how long did it roughly take for you to loose all of that weight. Your so inspiring to me and you’re helping me stick to it. Thanks again xxxxx 💕
@@teresagould6987 I started with 20 net carbs but at some point that stopped working and so then I switched to 20 total carbs. I lost most of my weight on clean keto (no processed keto foods) and am now doing carnivore so less than 5 carbs a day. I've been working on this for a few years because I had so much to lose and had many long periods of plateau. But all worth it in the end! Still working on it but I'd rather fight if from my new weight than fight it from over 300 pounds.
@@KetogenicWoman Thank you so much for sharing. Right, I’m in it now too. Well Anita, you have achieved so much and lost so a great amount of weight. I’ve got a good 6st to lose to be at a healthy weight. Thank you again and for making such great content. Big hugs 🤗 I also love chihuahua’s and have 3. They make my world. Love 💕 Teresa x
O my You are amazing ….this recipe is the Best ….made it with calf liver. Thank You. Much appreciated.
You are so welcome!
Anita, I always, always enjoy your videos. Thanks for the recipe, I can’t wait to try it.
Hope you enjoy!
In Romania, is verry popular to cook and eat chicken pate, especialy on holidays❤
This looks aMAZing Anita! Served with the pork rinds sounds like something I would love. Can’t wait to try it! Didn’t know Redmond’s made flavored salt either so I’ll be checking that out as well. Thanks again for a great recipe! ❤
You are so welcome!
love liver pate!! i will eat it as a meal!!
Looks absolutely awesome! Thankyou Anita.
Now I'm hungry 😋👍👏
This looks yummy 🤤.
Thanks so very much for sharing this.. going directly to my yummy food playlist.
Your pup's are the sweetest ❣️
awww, thank you!
Even fattier… I found a recipe from PBS, NEW SCANDINAVIAN COOKING….uses CHICKEN liver and butter 1:1 by weight! And process to a smooth liver butter! Of course, fried with plenty of onion, and season with thyme, salt and pepper with a dash of cognac!
Seeing you did not add any seasonings, Anita, perhaps using melted🥓 bacon fat instead of whipping cream to add smokiness!
Oh, I want some!
Gladys🇨🇦Toronto🇨🇦
Thank you Anita. I absolutely love liver but I’ve never had pate going to give your recipe a try.
Enjoy!
Anita, I just want to give you feedback on repeating your pate’ recipe. I made it the day I watched your video and it was awesome, considering I’ve never tried it, even tho I’ve loved chicken liver (fried) all my life. Today I’ve watched other videos, just for curiosity, and I can’t imagine trying to repeat some of those recipes. Best first! And this will be my go to for future pates. Thanks so much for sharing.
You are so welcome! 💗
Love this recipe. Quick and so tasty.
🥳Looks amazing Anita. 🙌Can’t wait to try. There’s always pork in other recipes which is outside our dietary limits, so this looks perfect. Adding livers to the shopping list. Thank you so much. You’re awesome! 💝
Hope you enjoy
Thanks Anita. I will try this with beef liver.
Anita you are an inspiration! I've been carnivore for 18 months and couldn't get my ketones higher than 0.4 so I did dr. Bozs sardine challenge and all of a sudden my ketones were high and even better my blood sugar is lower! Spotted you on you tube and now eating copious amounts of fats including dairy and much smaller quantities of meat and im beginning to see results!
I'm going to have a crack at doing your pork rinds noodles, but I'm finding it hard to source clean pork rinds without all the additives.
Are your family supporting you in your way of eating? My husband thinks I'm bonkers and won't even entertain having a go at carnivore. People at work think I'm bonkers too! Sal the post lady
I've definitely had to stop thinking about what people think. I would say they are supportive but also worry about me because they can't quite believe it is good for me! I'm positive my lab results are miles away better than theirs but I just quietly do my thing. So happy you found me and are getting your ketones up, I am working on the same thing!
Try Great Value pork rinds. Believe it or not, walmarts pork rinds are literally pork skins cooked in pork lard. Cleanest I've found that don't cost a small fortune!
@@michelemolina1319 thanks Michelle. I'm in the UK are they sold here?
@@KetogenicWomanMaybe post your lab results on the fridge, that will convince them.
@Sally stiling. Hi, I'm in Scotland, did you ever find anything suitable?
This looks delicious!
You are so inventive! That's quite an art!
Thank you!
Do sort through the livers, if you find a greenish nub - snip it out and discard, that is the gall bladder and its terrible to eat, bitter and gross. If you find a nickle sized ball shaped thing thats about the same color as liver, thats the spleen and is fine to eat.
Good to know!
Stunning
what a coincidence! I used the exact same brand of chicken liver and made the pate 2 days ago.
Great!
I am on my second batch..this is yummy on bacon..
I just made and ate your sardine bites...and they were delicious...thanks...next will be this one....
Glad you like them!
I made it once a couple of years ago...need to do this again!! 😃
Super easy to make!
I enjoyed watching you make it but know for a certainty it will never happen at my house! I have drawn the line at sardines haha. No organ meats, no never ever! Have a great week!
haha, well thanks for watching even though it's not something you want to make! 💗
I love liver pâté! Looks delicious!
So good!
I've never had chicken liver. I may need to try that.
My dad used to feed me raw clams when I was little.. and I gobbled the fried chicken livers yummm! On my own.. over the years I always cook my clams and soon stopped eating chicken liver but do try to eat beef liver a couple times a month! Yum!
Where did you find the blue serving dish🤗! ? It’s so cute!
I found that at a local Marshalls store, they have some nice unique serving items there!
I’m thrilled to have your recipe. Thank you. Would you be willing to create a recipe for Liverwurst, Braunschweiger? Im interested in incorporating more organ meats for their health benefit.
I think that is more of a smoked sausage but I'll ponder on that!
@@KetogenicWoman Hi My name is melanie. I am using my husbands acct. Thank you very much for replying. I have been seeing some recipes that actually do smoke the liverwurst (combo of liver, kidney, heart, beef roast etc) but others have put it in a cheese cloth or some other natural wrapping and steam/boil it low and slow for some time. I would love it as a second alternative to the pate to use for the organ health benefit. I am such a visual learner I could not make heads of tails of the recipes that I was reading on line. I cannot wait to try your liver pate. I definitely will be. I would eat it as a meal I am sure.
Looks delicious!
Wow! Need to try this. I love liver and paté is one of my favourites. Thank you 🙏
You’re welcome 😊
This look delicious. Will give it a try. And I think bacon would be a great dipping chip....
Yes, this is really good on bacon!
I need to try this. I’ve never had liver before.
So cool!!!
I’ve always wanted to go to St Petersburg.
I made the sardines bites 2X and set some out at breakfast with bacon scarfed up.
Wonderful!
Looks delicious.....well done
Thank you!
I just finished eating calf liver fried in butter. Didn't think of making a pate.
great video will be using the recipe very shortly but overcooked liver can ruin the texture and destroy nutrients.
Thank you so much! I was wondering what topping to use for my meat chips. This would be perfect.
Your dish looks so good and you are making me feel adventurous to try pate. The pork rinds you showed looked so light and airy, very different from what I can find in stores in upstate New York. What is the brand? How are they labeled - I think I can see "Bacon Puffs"?
Yes, they are Old Dutch Bac'N Puffs. Ingredients: Pork Rinds, Lard, Salt. Love them!
Awesome thank You
You are welcome!
Your liver pate would be great on your meat bread 😊
I haven't tried a liver pate but I love liver cheese.
Oh, I don't think I've ever tried liver cheese!
@Ketogenic Woman Oscar Mayer only one I know of.
Looks yummy
Thinking about cooking the liver in bacon grease.... couldn't be bad... lol
❤❤❤
I love liver pate and keep some made up in the refrigerator at all times. Right now I’m preferring beef liver but I like any liver really. I know that makes me a little weird among family and friends but I don’t really care! 😂
I love the dish you used for your presentation! Can you tell me where to find one? I’d really appreciate it if you have the information for purchasing 😊
Oh I've had that dish for years and bought it locally. All it says on the back is 'Made in Italy', no other info!
Well you have a really unique appetizer dish! Thanks for all your videos and for being so real for us. I appreciate you!
Can I ask how long this would last in the frig? So happy I found you! I've really been struggling staying on carnivore but I think your recipes are really going to help! 💗
If you are the only one eating it I would freeze half and then use the rest up within a week! Or just make half the recipe!
@@KetogenicWoman thank you! 💗
I am buying chicken liver too two containers to fix also. TY
I love liver!
Looking forward to making this. It's been years since I made it. Yum! And eating on pork rinds sounds fabulous. Where do you buy yours, Anita? I live on the Sunshine Coast of BC and we just can't find it in our shops. Is Amazon the best place to get them? Yours in Gratitude
I just checked Canadian amazon and not there but London Drug online has them! Maybe they could be shipped to your London Drugs! www.londondrugs.com/old-dutch-bacn-puffs-pork-rinds---100g/L7455041.html