How To Make Chicken Liver Pate (Paleo, Low Carb Recipe)

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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):
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How To Make Chicken Liver Pate (Paleo, Low Carb Recipe)

Learn how to make chicken liver pate with this healthy, easy pate recipe. Easy and extra creamy, thanks to a secret ingredient!

Servings	Prep Time	Cook Time
servings	15 minutes	25 minutes

How To Make Chicken Liver Pate (Paleo, Low Carb Recipe) Learn how to make chicken liver pate with this healthy, easy pate recipe. Easy and extra creamy, thanks to a secret ingredient! Servings Prep Time Cook Time servings 15 minutes 25 minutes

Ingredients

• 1/2 lb Chicken liver
• 1/3 cup Butter (unsalted, softened)
• 1 tbsp Coconut cream
• 1/2 cup Water
• 1 medium Shallot (minced)
• 2 cloves Garlic (minced)
• 1 tbsp Fresh thyme (leaves removed from the stalks)
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Trim the white connective tissue from the chicken livers.
2. Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
3. Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
4. Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
5. Transfer the liver mixture to a blender or food processor. Puree, gradually adding the coconut cream and remaining butter, until smooth. (Feel free to add additional coconut cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
6. Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.

Notes

Nutrition Facts

Amount Per Serving

Calories 113 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Total Carbohydrates 1g 0%

Dietary Fiber 0.3g 1%

Sugars 0.1g

Protein 5g 10%

Vitamin A 70%

Vitamin C 14%

Calcium 0.3%

Iron 17%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 0.7g

Serve with three-ingredient paleo crackers (recipe coming soon!).

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