This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure)
One of my fondest memories with my husband is from our honeymoon in Paris. And, it happens to be my inspiration for learning how to make chicken liver pate. Being the obsessive travel planner that I am, I researched the highest rated (but still reasonably priced) restaurants and best things to do in Paris, well in advance. Our two week trip to France and Germany was filled with spectacular highlights, all backed by a detailed itinerary. But, one night in particular was so memorable that we plan to repeat it exactly next time we are there.
We ate dinner at a cozy family owned restaurant, most memorable for a heavenly French liver pate, then walked through the dreamy streets of Paris to the foot of the Eiffel tower. As darkness descended upon Paris and the Eiffel Tower lights began to twinkle on the hour, we opened a bottle of champagne, leaned against a small fence in the grassy Champs de Mars, and cuddled up together to watch. We’re actually going back to Paris this fall, and repeating that wonderful night is absolutely in the plans.
I’ve always been a big fan of liver pate. Although it’s most well known as being classically French, Russians are no strangers to it either. My grandmother used to make it with caramelized onions mixed in. It also wasn’t uncommon to eat it straight alongside some Russian salads and smoked fish on special occasions. As good as my grandmother’s chicken liver pate recipe was, when I tried pate in France I realized just how creamy, smooth, and decadent it can be. Right away it went on my list of recipes to attempt someday. Today was that day.
My version of French chicken liver pate is paleo, low carb, and gluten-free… and it just might be the creamiest, silkiest one I’ve tried yet.
The secret is modifying the blending step by adding some coconut cream, which is both decadent and good for you. This also allowed me to reduce the butter in the recipe a bit without sacrificing flavor or texture. I omitted the alcohol present in some pate recipes, as I didn’t find it necessary, but you can substitute brandy instead of the water if you prefer. The chicken liver itself actually has plenty of nutrients, including vitamin A, vitamin B-12, vitamin B-6, riboflavin, folate, iron, zinc, phosphorus, and protein, among others.
This healthy chicken liver pate goes perfectly atop some simple three-ingredient crackers, which I’ll be posting later this week!
I can’t wait to present this French chicken liver pate with paleo crackers to my husband tonight – for his birthday. (He doesn’t read the blog, so I’m free to post my plans here in advance!) He doesn’t know yet that I figured out how to make chicken liver pate. Seeing the look on his face will be priceless.
With a mini Eiffel Tower souvenir on the table, candles flickering, homemade pate, and a bottle of champagne, this is as close as we’re going to get to recreating our memory of Paris at home. The pate in Paris was made with duck and goose liver, whereas I used the easier-to-find chicken liver for my recipe, but I think it will be special nonetheless. Until we can do it in reality this fall, I think this will be a decent substitute. Paris will certainly be missed, but hopefully the creamy liver pate will not.
How To Make Chicken Liver Pate (Paleo, Low Carb Recipe):
Pin it to save for later!
Want more low carb, gluten-free ideas for appetizers? Try these: