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French Chicken Liver Pate

4.6 stars, average of 9 ratings

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

Hands-on Overall

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 serving, 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

Ingredient nutritional breakdown (per serving, 2 heaped tbsp/ 45 g/ 1.6 oz)

Net carbsProteinFatCalories
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
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
Total per serving, 2 heaped tbsp/ 45 g/ 1.6 oz
0.7 g5.1 g18.8 g195 kcal

French Chicken Liver PatePin itFollow us 148.4k

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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.

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