Keto diet results

    Rosemary Balsamic Chicken Liver Pate

    This is for those days when you want a filling lunch.


    ●    1 pound of chicken liver

    ●    1 cup of chopped leek, green parts

    ●    1 tbsp of apple cider vinegar

    ●    2-3 tbsp of balsamic vinegar

    ●    ¼ cup of coconut oil

    ●    1 sprig of fresh rosemary (removed from the stem)

    ●    1 tsp of freshly ground pepper

    ●    ½ tsp of sea salt

    ●    filtered water


    ●    Using a glass baking dish, marinate the liver in a water and apple cider vinegar solution for 12 to 24 hours. (Add enough water to the tablespoon of apple cider vinegar so that the solution completely covers the liver.)

    ●    After marinating, drain the liver and place it in a cast iron pan along with coconut oil, rosemary, leeks, and salt.

    ●    Cover and cook on medium-low heat for 10 minutes.

    ●    Remove from heat and set aside for 5 minutes.

    ●    Transfer the liver and juices to your blender.

    ●    Add balsamic vinegar and ground pepper.

    ●    Blend until very smooth.

    ●    Spoon the mixture into a shallow sealable container.

    ●    Seal container and store in the fridge for 2 to 3 days before serving.