You will need:
400g of fresh chicken liver
4 rashes of bacon
1/2 of a medium onion
1 tbsp butter
2 tbsp coconut oil
1 tbsp coconut aminos
3 tbsp tequila or liquor of choice (brandy or scotch works nicely)
pinch of oregano
3 tbsp coconut milk
1 tsp apple cider vinegar
S&P to taste
Optional: 2 tbsp of butter or ghee to seal pate
Over medium, preheat your cast iron skillet.
Prepare your chicken liver by removing any sinue and slicing into smaller pieces. Put to the side.
Dice your onion and put to the side.
Once skillet is warm, add butter, bacon and onion and begin to cook ~ 5 minutes
Once onions are beginning to go translucent, add chicken livers and stir to combine.
Cook for 4-5 minutes, then add coconut oil, coconut aminos, tequila and pinch of oregano.
Once livers are barely pink inside, remove from heat.
Place mixture into blender and add coconut milk, apple cider vinegar and salt/pepper.
Puree until smooth, tasting as you go to ensure the right amount of S&P has been added.
Trasnfer into small jars.
While the pate cools, begin to melt down optional butter or ghee. Once melted, remove from heat and spoon over top of pate.
Place in fridge and chill pate until butter is firm ~ 30 minutes
Seal with a jar lid and store in fridge for up to 3 days.