Low Sodium Chicken Liver Pâté Toasts

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the pâté

1 lb fresh chicken livers, trimmed of connective tissue and any green spots
4 tbsp unsalted butter, divided
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp apple cider vinegar
2 tbsp chicken broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For sealing

2 tbsp unsalted butter, melted (for sealing)

For the toasts

8 slices bread, about ½-inch thick
1 tbsp olive oil

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken livers dry with paper towels. Melt 2 tbsp of the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the livers in a single layer — do not crowd — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
2
Flip the livers and cook for another 2 minutes. They are done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the centers are just barely pink when cut — avoid overcooking or they will turn grainy. Transfer the livers to a plate and set aside.

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