Low Carb Chicken Liver and Bacon Pate

Low Carb Chicken Liver and Bacon Pate

 

Low Carb Chicken Liver and Bacon Pate

Low Carb Chicken Liver and Bacon Pate

This rich buttery pate is a great way to incorporate more nutrient-dense organ meat into your diet.
Sautéed chicken livers are blended with aromatic sage and cooked bacon to create a semi-smooth pate, perfect for spreading on keto bread or crackers.
3 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Lunch, Side Dish, Snack
Cuisine French
Servings 4
Calories 336 kcal

Ingredients
  

  • 1 tbsp unsalted butter
  • ½ small shallot finely diced
  • 2 cloves garlic minced
  • 400 g chicken livers sinew removed
  • 4 streaky bacon rashers (strips) roughly chopped
  • 4 medium sage leaves roughly chopped
  • 60 g unsalted butter melted
  • salt and pepper to season

Instructions
 

  • Heat a tablespoon of butter in a frying pan (skillet) over a medium heat. Add the shallot and sweat until tender, then add the garlic, cooking until fragrant.
  • Add the chicken livers to the pan and fry until cooked through and browned all over. Transfer to a food processor while you cook the bacon.
  • Add the bacon and sage to the frying pan used to cook the liver and fry until the bacon is cooked through and browned all over.
  • Add the bacon and sage to the food processor along with the liver, onion and garlic.
  • Add a tablespoon of the melted butter to the food processor, season generously and blend everything into a semi-smooth paste.
  • Spoon the pate into a clean serving dish or ramekin and pour over the melted butter.
  • Allow the pate to cool to room temperature before refrigerating.

Notes

Fiber: 0g

Nutrition

Calories: 336kcalCarbohydrates: 2gProtein: 27gFat: 24g
Keyword Bacon, Chicken, gluten free, keto, Liver, low carb, Pate
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Responses

  1. 3 stars
    I like chicken pate and I have made it many times on special occasions. I liked this recipe too, but my problem was not having a food processor or blender! I thought I’d cooked the liver sufficiently until I had to press it through the sieve.. it was still too bloody, and I’d completely gone off it by then!! Our dog enjoyed it over the next 2 days as a small meal. So there’s nothing wrong with the recipe.. it was just my own squeamish sensitivities!