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Ingredients

  • 1 lb chicken liver
  • Juice from ½ lemon
  • ¼ cup butter, ghee, or coconut oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper

 

Directions

  1. Squeeze ½ lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge.
  2. Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel.
  3. Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
  4. Add the onions and cook until translucent, about 5 minutes.
  5. Add the liver, garlic, balsamic vinegar, and fresh thyme and stir to cook for about 5 minutes until the balsamic vinegar is has been reduced.
  6. Remove from heat to cool slightly.
  7. Place the mixture into a food processor, with sea salt, ground pepper, and the remaining butter, ghee, or coconut oil.
  8. Blend until smooth. Add more salt, to taste.
  9. Pour the mixture in ramekins or a bowl, then cover and refrigerate for at least 2 hours or until firm.
  10. Serve cold with gluten free toast, crackers, or vegetables!
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