prep time: 8 minutes (not including time to make the buns)
•
cook time: 15 minutes
•
yield: 4 servings
prep time: 8 minutes (not including time to make the buns)
•
cook time: 15 minutes
•
yield: 4 servings
¼ cup chopped bacon (about 2 slices)
¼ cup diced onions
1 teaspoon minced garlic
3 tablespoons Paleo fat, such as duck fat or bacon fat, plus more, melted, for covering
½ pound chicken livers, white stringy parts removed
1 teaspoon chopped fresh thyme or other herb of choice
¼ teaspoon fine sea salt
⅛ teaspoon fresh ground black pepper
4 Keto Buns ( see here ), sliced and pan-fried in fat, for serving
1. Cook the bacon in a cast-iron skillet over medium heat until crispy, about 4 minutes. Add the onions, garlic, and Paleo fat and sauté for 2 minutes. Add the chicken livers and cook for 8 minutes, or until the livers are cooked through (the exact time will depend on how thick the chicken livers are). Add the thyme to the pan.
2. Place the chicken liver mixture in a food processor and pulse until a smooth paste forms. Season with the salt and pepper and pulse to combine.
3. Divide evenly among four 4-ounce ramekins. Top with melted fat, which helps preserve the pâté.
4. Serve with toasted keto buns. Store extras in an airtight container in the fridge for up to 5 days.
