This sounds really weird, but it’s a great way to get some extra calories in along with some protein and flavor.
I will chop up a slice or two and add them to a salad instead of plain cooked chicken.
Also good on your choice of low-carb bread or cracker:)
Chicken Thigh Pate Fat Bomb
- 1lb boneless skinless chicken thighs
- 1 T pink sea salt, divided reserve 1tsp for later
- 1T good quality plain unflavored gelatin (like Great Lakes brand)
- 4 T coconut oil
- 8 oz salted butter (Kerrygold is my go-to)
- 1/2 cup chopped cilantro or parsley, if desired
- the reserved 1tsp salt
- 1/2 tsp or more ground black pepper (I love pepper!)
- pinch of red pepper flakes, if desired
Spray a small loaf pan lightly with oil and set in the refrigerator or freezer to chill.
Bring a pot of water (just enough to cover the chicken) and 2tsp salt to a boil. Add the chicken thighs and simmer for about 10 minutes, until the chicken is cooked through.
Remove the chicken to cool, reserve 3T of the broth and save the rest for another use.
When the 3T of broth has cooled, whisk in the gelatin.
Once the chicken is cooled enough to handle, roughly chop it and add to a food processor, in batches, until it’s a fine grind.
Melt the butter and coconut oil, whisk in the gelatin mixture.
Mix everything together well, then place in the prepared pan. Smooth the top and refrigerate, covered, until it’s chilled and set.
Cut or mark 20 slices, this is your serving size.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||21 %|
|Saturated Fat 9 g||46 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 42 mg||14 %|
|Sodium 202 mg||8 %|
|Potassium 1 mg||0 %|
|Total Carbohydrate 0 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 4 g||8 %|
|Vitamin A||9 %|
|Vitamin C||0 %|