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French Chicken Liver Pate

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★★★★★★★★★★
4.8 stars, average of 17 ratings
By Martina Slajerova, updated October 9 20234
This post may contain affiliate links, see our disclaimer.
Jump to Recipe Rate Recipe

French Chicken Liver PatePin itFollow us 148.4k

I adore this chicken liver pate! It's one of the most flavorful recipes I've ever made and I tested and fine-tuned it for maximum flavor and creaminess.

The perfect balance of flavors come from lightly caramelized onion with fragrant garlic, fresh herbs such as sage, thyme and/or rosemary, bay leaf, allspice, nutmeg, butter and brandy. We're using chicken livers which have a mild flavor. You can also use turkey livers which are just as mild, creamy and delicious.

This pate will be a favorite on any party dinner table served alongside crunchy vegetables such as endive leaves, carrots, bell peppers and cucumbers, or as a dip with Keto Crackers. You can also serve this low-carb pate on hot buttered toast made from our Quick Keto Bread or Quick Keto White Bread.

French Chicken Liver PatePin itFollow us 148.4k

0 days, 2 hours, 0 minutes

Hands-on 30 minutes Overall 2 hours 30 minutes

Serving size 2 heaped tbsp/ 45 g/ 1.6 oz

Allergy information for French Chicken Liver Pate

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per 2 heaped tbsp/ 45 g/ 1.6 oz)

Net carbs0.7 grams
Protein5.1 grams
Fat18.8 grams
Calories195 kcal
Calories from carbs 1%, protein 11%, fat 88%
Total carbs0.8 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat11.3 gramsSodium189 mg(8% RDA)Magnesium6 mg(2% RDA)Potassium81 mg(4% EMR)

Ingredients (makes 600 g/ 1.3 lb)

  • 400 g chicken or turkey livers (14.1 oz)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 1 tbsp chopped herbs such as rosemary, thyme and/or sage
  • 1 bay leaf
  • 300 g unsalted butter (10.6 oz)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 2 tbsp brandy or whiskey (30 ml)
  • melted ghee for topping to seal

Instructions

  1. Trim the chicken livers - remove any sinew. Chop the onion and mince the garlic. Optionally, you can place the livers in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This will make the livers taste milder in case you're sensitive to the taste. French Chicken Liver Pate
  2. Melt about 3 tablespoons of the butter in frying pan. Add onion and sauté gently until fragrant, for 3 to 5 minutes. Add garlic and chopped herbs (rosemary, thyme and/or sage) and chopped bay leaf. Cook for one more minute. French Chicken Liver Pate
  3. Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the livers. Don't overcook them or they'll be grey and the texture will be grainy instead of smooth and creamy.
    French Chicken Liver Pate
  4. Once cooked, remove from heat and sit aside to cool slightly. Transfer the mixture to a food processor together with the remaining butter, salt and pepper, allspice, nutmeg and brandy (or whiskey). French Chicken Liver Pate
  5. Blitz until smooth and creamy. Taste and season more if needed. French Chicken Liver Pate
  6. Transfer into small storage jars (we're using 120 ml/ 4 oz capacity fido jars) that can be sealed and use a spatula to level. Use a tissue to wipe any pate off the sides and then pour about 2 tablespoons of melted ghee on top of each. Optionally, add a sprig of thyme, rosemary or a sage leaf on top in the melted ghee.
  7. Refrigerate for about 2 hours to firm the pate up before serving. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer. Remove from the fridge 15-20 minutes before serving.
    Note: You won't be eating the ghee topping but it will keep the pate fresh for longer which you need to do when making a larger batch of pate. Do not use melted butter as it won't last for as long as ghee. French Chicken Liver Pate
  8. Store sealed in the refrigerator for up to a week. Can also be frozen. Serve with crispy vegetables such as endive leaves, carrots, bell peppers and cucumbers, or as a dip with Keto Crackers. You can also spread this pate on a slice of our Quick Keto Bread! French Chicken Liver Pate

French Chicken Liver Pate
Step by Step

★★★★★★★★★★
4.8 stars, average of 17 ratings
French Chicken Liver Pate
This classic French liver pate is the smoothest, creamiest recipe you'll every try! It's naturally low in carbs and packed full of flavor from fragrant onion, garlic, herbs, spices and brandy.
Hands on30m
Overall2h 30m
Servings14
Calories195 kcal
Pin it

Ingredients

  • 400 g chicken or turkey livers (14.1 oz)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 1 tbsp chopped herbs such as rosemary, thyme and/or sage
  • 1 bay leaf
  • 300 g unsalted butter (10.6 oz)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 2 tbsp brandy or whiskey (30 ml)
  • melted ghee for topping to seal

Instructions

  1. Trim the chicken livers - remove any sinew. Chop the onion and mince the garlic. Optionally, you can place the livers in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This will make the livers taste milder in case you're sensitive to the taste.
  2. Melt about 3 tablespoons of the butter in frying pan. Add onion and sauté gently until fragrant, for 3 to 5 minutes. Add garlic and chopped herbs (rosemary, thyme and/or sage) and chopped bay leaf. Cook for one more minute.
  3. Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the livers. Don't overcook them or they'll be grey and the texture will be grainy instead of smooth and creamy.
  4. Once cooked, remove from heat and sit aside to cool slightly. Transfer the mixture to a food processor together with the remaining butter, salt and pepper, allspice, nutmeg and brandy (or whiskey).
  5. Blitz until smooth and creamy. Taste and season more if needed.
  6. Transfer into small storage jars (we're using 120 ml/ 4 oz capacity fido jars) that can be sealed and use a spatula to level. Use a tissue to wipe any pate off the sides and then pour about 2 tablespoons of melted ghee on top of each. Optionally, add a sprig of thyme, rosemary or a sage leaf on top in the melted ghee.
  7. Refrigerate for about 2 hours to firm the pate up before serving. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer. Remove from the fridge 15-20 minutes before serving.
    Note: You won't be eating the ghee topping but it will keep the pate fresh for longer which you need to do when making a larger batch of pate. Do not use melted butter as it won't last for as long as ghee.
  8. Store sealed in the refrigerator for up to a week. Can also be frozen. Serve with crispy vegetables such as endive leaves, carrots, bell peppers and cucumbers, or as a dip with Keto Crackers. You can also spread this pate on a slice of our Quick Keto Bread!

Nutrition (per serving, 2 heaped tbsp/ 45 g/ 1.6 oz)

Calories195kcal
Net Carbs0.7g
Carbohydrates0.8g
Protein5.1g
Fat18.8g
Saturated Fat11.3g
Fiber0.1g
Sugar0.2g
Sodium189mg
Magnesium6mg
Potassium81mg

Detailed nutritional breakdown (per 2 heaped tbsp/ 45 g/ 1.6 oz)

Net carbsProteinFatCalories
Total per 2 heaped tbsp/ 45 g/ 1.6 oz
0.7 g5.1 g18.8 g195 kcal
Chicken, liver, all classes, raw
0.2 g4.8 g1.4 g34 kcal
Onion, red, fresh
0.3 g0.1 g0 g2 kcal
Garlic, fresh
0.1 g0 g0 g1 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Bay leaf, dried or fresh
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.2 g17.4 g154 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Allspice, dried, spices
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Brandy, distilled alcoholic beverage (~40% vol)
0 g0 g0 g5 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova
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Comments (4)

Sarah 11 months ago # Reply
6/6/2024 5:57:54 PM

If you used Weck jars, what size did you use. I have some Weck jars but not sure I have the size you are using. Thanks so much

Martina @ KetoDiet 11 months ago # Reply
6/10/2024 4:39:01 PM

These are 4-oz jars (120 ml). I think Wecks should be 4-oz too (at least the ones I have, the Tulip jars).

Sarah 11 months ago # Reply
6/10/2024 9:10:27 PM

Thank you so much. I happen to have the Tulip jars. The pate is so good. Even better the next day. I have to eat 4 tablespoons a day to get my iron up.

Martina @ KetoDiet 11 months ago # Reply
6/10/2024 9:28:59 PM

So happy to hear that you like it 😊 And yes, it does get better the next day!

Martina Slajerova

Looking for healthy low-carb and keto recipes? We've got you covered!

I'm Martina, a x10 cookbook author, top rated keto diet app creator, recipe developer, food photographer, writer, and a firm believer in low-carb living.

Here at KetoDiet App we share easy low-carb, keto and gluten-free recipes as well as expert articles to help you make informed choices.

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