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The lights of the Eiffel Tower twinkling as the sun sets, romance in the air, champagne and silky French pate delighting your taste buds. My unexpected inspiration for how to make chicken liver pate.
Sounds like the perfect romantic evening, doesn’t it? It is.
You deserve a night like that! And while I can’t deliver the Eiffel Tower to your backyard, you can make this chicken liver pate recipe at home and enjoy a decadent and delicious evening with the flavors of Paris right at your kitchen table.
Inspiration for Making French Pate
We honeymooned in Paris. It was every bit as romantic and inspiring as you imagine it would be. And one of the things it inspired me to do was learn how to make chicken liver pate.
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.
On my favorite evening of our trip, we had eaten dinner at a cozy family owned restaurant, most memorable for a heavenly French pate, then walked through the dreamy streets of Paris to the foot of the Eiffel tower.
As darkness descended upon the city 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.
It was a moment I’ll never forget… and one I can’t wait to have again.
In fact, we’ll be returning to Paris this fall, and repeating that wonderful night is absolutely in the plans. And if you get the chance, I highly recommend you try it, too!
That wasn’t the first time I enjoyed pate, however. Chicken liver pate has always been enjoyable to me; 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”. And friends, someday has arrived!
This version of how to make chicken liver French pate is paleo, low carb, and gluten-free… and it just might be the creamiest, silkiest one ever. You’re going to love it. Seriously. Get over any presumptions you have about liver, and get ready for a tiny taste of Paris!
Ingredients for a Creamy, Paleo Chicken Liver Pate Recipe
Have you ever wanted to ask what pate is made of? It’s simpler than you might think, and even though we’re leaving out some of the traditional ingredients, you’d never know!
This is a surprisingly simple list of ingredients for such a decadent treat!
So what do you need to have on hand to learn how to make chicken liver pate? Just these few ingredients and some spices:
- Chicken liver
- Butter (or ghee)
- Coconut cream (or heavy cream)
- Salt and pepper
Traditional French pate recipes often use goose liver, which you can do if you can find it. But since chicken liver is much more accessible and less expensive, I went that route. Totally up to you!
Now, some paleo followers are okay with using grass-fed butter here, but ghee is totally fine to use instead if you’re not. Both will work well, so feel free to use whichever you are most comfortable with.
And if you’re not a paleo adherent or can’t have coconut, then you’re more than welcome to use heavy cream in lieu of the coconut cream. Both will give you that rich, silky texture that you want. But if you can do coconut cream, it really makes this a better healthy chicken liver pate recipe.
Lastly, if you’ve made liver pate before, you might have noticed something missing. Many recipes for French pate call for alcohol in the recipe, but we’re going to leave it out (and you won’t even notice!). This chicken pate is so rich and creamy, you simply don’t need it.
How To Make Chicken Liver Pate
The first step in how to make chicken liver pate is prepping the chicken liver. Once that’s ready to go, melt your butter, add in your aromatics, and cook until fragrant.
Add the chicken livers to the pan and spice along with the water, and cook. While this chicken liver pate recipe omits the alcohol, you can certainly swap out the water for brandy if you’d prefer.
Finally, move the ingredients to the food processor. And here’s where the magic happens.
The secret in this chicken liver pate recipe is adding the decadent flavor and texture of coconut cream as you blend it all together. Not only is it very healthy for you, it’s rich and creamy.
Because you’re using the coconut cream (or heavy cream if you prefer), you’re actually using less butter than a traditional French pate recipe but you still get the flavor and texture you’d find in Paris.
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 which makes this chicken pate a treat to be enjoyed without guilt.
How To Serve Chicken Pate
After you’ve made this French pate in the food processor, you’ll put it in the fridge for at least 4 hours, but overnight is even better. You definitely want it to firm up so that you can spread it atop your favorite crackers. Chilling not only lets it set, but also lets the flavors develop.
Personally, I think this healthy chicken liver pate goes perfectly atop some simple paleo low carb crackers.
In fact, I can’t wait to present this French chicken liver pate with paleo crackers to my husband for his birthday. 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 chicken pate, and a bottle of champagne, this is as close as we’re going to get to recreating our memory of Paris at home.
What memory will you make with this special chicken pate recipe? Be sure to light a candle (or wear a beret!) and serve up this chicken liver pate on your favorite low carb crackers one night soon. You can imagine you’re in Paris and enjoy the taste of this iconic treat.
How To Make Chicken Liver Pate (Paleo, Low Carb Recipe):
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Tools To Make Chicken Liver Pate
Tap the links below to see the items used to make this recipe.
- Skillet – You can use a regular one like this, or a saute pan with higher sides.
- High-power blender – Makes the pate extra smooth!
- Food processor – Another great option for blending the pate.
- Ramekins – This size is convenient for many uses.
How To Make Chicken Liver Pate (Paleo Low Carb Recipe)
Learn how to make chicken liver pate with this healthy, easy chicken pate recipe. Easy and extra creamy, thanks to a secret ingredient!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
- Trim the white connective tissue from the chicken livers.
- Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
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.
Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
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.
Last Step: Leave A Rating!
Serve with three-ingredient almond flour crackers!
Serving size: 2 tbsp
Video Showing How To Make Chicken Liver Pate:
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