FREE 5-Ingredient Recipe EBook

• My Chicken Liver Pate Recipe Tastes Like The Ones In Paris
• Ingredients & Substitutions
• How To Make Liver Pate
• My Recipe Tips
• Serving Ideas
• Chicken Liver Pate (Creamy, Easy Recipe) Recipe card
• Recipe Reviews

My Chicken Liver Pate Recipe Tastes Like The Ones In Paris

My husband and I honeymooned in Paris, and it was every bit as romantic and inspiring as I imagined. One of the things it inspired me to do was learn how to make liver pate . It’s a dish my mom and grandma used to make when I was a kid, but I had forgotten about it until I visited France, where we ate pâté (or foie gras) and buckwheat crepes almost every day. Here’s a pic from 2013. And here’s why this pate recipe brings me right back to both Paris and family holiday dinners:

• Silky smooth texture – This creamy, luxurious spread is silky smooth, which is the only way I like it. I always ask about that before ordering it at restaurants, as this can vary (sometimes pâtés can be more like terrine, which is chunky). And I made sure that my version is creamy as ever.
• Rich, savory flavor – The taste of liver pate isn’t strange to me, since I had it growing up. But if it’s new to you, don’t be turned off by what it is. The flavor is incredible!
• Simple ingredients – You can find these at any grocery store, there’s nothing processed added, and this dish is packed with nutrients. My kind of recipe all around.
• Surprisingly easy to make – For something that feels so fancy, this little appetizer spread is actually a breeze to prepare. Just simmer and blend!

While I can’t deliver the Eiffel Tower to your backyard, you can make my chicken liver pate recipe at home… and enjoy a decadent, delicious evening with the flavors of Paris right at your kitchen table. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for chicken liver pate, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Chicken Livers – Traditional French pate recipes often use duck or goose liver, which you can do if you can find it. But since fresh chicken liver is much more accessible and less expensive, I went that route.
• Unsalted Butter – I used grass-fed butter, but ghee, schmaltz (rendered chicken fat), or duck fat work, too.
• Heavy Cream – When I tried pate in France, it was so smooth and creamy, and the server mentioned that they add a splash of heavy cream to it. So, that’s my secret ingredient in this chicken liver pate recipe, too. You could also use coconut cream for a dairy-free option; I do like it, but the flavor is better with the dairy version.
• Water – I used water to simmer, but you can certainly swap out the water for Cognac, sherry, or brandy, if you’d prefer a more traditional flavor. And then you can repurpose it to make my steak Diane . 😉
• Aromatics – Garlic and shallots add mild sweetness and flavor. You could use just one or the other, but in my opinion both together taste best. Sometimes I take a shortcut and substitute 2 teaspoons jarred minced garlic for the fresh garlic cloves.
• Seasoning – Fresh thyme leaves, sea salt, and black pepper. Feel free to substitute 1 teaspoon dried thyme in place of the tablespoon of fresh thyme, or use other fresh herbs.

How To Make Liver Pate

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Trim the livers. Just cut away the white connective tissue.
2. Saute the aromatics . Melt butter in a large skillet over medium heat. Add the minced garlic and shallots. Cook until their aroma fills your kitchen… mmm.
3. Add the chicken livers, salt, pepper, thyme leaves, and water. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally. The livers are done when they are light brown on the outside and barely pink inside. Leave the pan covered for 5 minutes with the heat off, then drain off the liquid.

1. Blend the chicken liver pate. Transfer everything from the pan to a blender or small food processor . Puree, gradually adding the cream and more butter, until smooth. If needed, add more salt and pepper to your taste.
2. Cover and chill. Transfer the pate to ramekins , or a bowl also works. Cover tightly with plastic wrap, with plastic flush against the top, and secure with rubber bands. Refrigerate until firm. I like more fresh thyme for garnish.

My Recipe Tips

• Make sure the chicken livers are fully cooked, but not overdone. Like other types of chicken, you need a final internal temperature of 165 degrees F. I check with this meat thermometer , but usually stop cooking around 160 F, because the temp rises more after removing the liver from heat and leaving covered in the pan. If you cook for too long, your chicken liver pate can be dry.
• Want it smoother or creamier? Simply blend in more cream to get the consistency you like. I recommend doing this a tablespoon at a time, so you don’t overdo it.
• Blend until completely smooth. While there are pate recipes that are meant to be chunky, I developed this one to be totally smooth and that’s how it tastes best. The time you need to blend can vary depending on how powerful your blender or food processor is. I’ve done it in this mini food processor and my high-powered blender — both worked great and take about a minute.
• Make sure there is no air contact on top of the pate. A film will form anywhere that there’s air contact. I usually fill a ramekin all the way to the top to make it easier to cover flush with plastic wrap. You can also pour a thin layer of melted butter or ghee over the top.
• The flavor and texture improves with time. While this pate is delicious right away, it’s even better the next day!

Serving Ideas

This chicken liver pate is smooth, savory, and spreadable, so it’s perfect for… well, spreading! The easiest way to eat it is to simply on top of crackers . (I like almond flour crackers as shown in the photo above, homemade cheese crackers , or flax seed crackers .) You could even serve it as part of a Christmas charcuterie board .

You can also opt for bread or toast , like French restaurants usually do. For healthier options, try my coconut flour bread , chewy almond flour bread , or toast some flaxseed bread .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 oz Chicken livers (or duck or goose livers) ▢
• 6 tbsp Unsalted butter (unsalted, softened) ▢
• 2 cloves Garlic (minced) ▢
• 1 medium Shallot (minced) ▢
• 1 tbsp Fresh thyme ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/2 tsp Black pepper (or more to taste) ▢
• 1/2 cup Water ▢
• 2 tbsp Heavy cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute , until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, 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 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.
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.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the perfect creamy consistency and prevent a film from forming.
• Storage & meal prep: Since you have to chill chicken liver pate to let it firm up before serving, it’s perfect for making ahead. You can serve it the same day if you make it in the morning, the next day if you make it at night, or just keep in the fridge for up to 3-4 days. I think it gets even better with time! Chilling not only lets it set, but also lets the flavors develop. Just make sure you always have plastic wrap flush against the top when storing, even in an airtight container.
• Freeze: You can freeze pate for up to 3 months, though the texture can change slightly. Thaw overnight in the refrigerator and give it a stir.
• Recipe yield: My pate recipe makes 1 cup. Feel free to scale it up if you want more.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Liver Pate Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Liver Pate (Creamy, Easy Recipe)

This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It’s surprisingly easy to make!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/french-pate/

Ingredients

• 8 oz Chicken livers (or duck or goose livers)
• 6 tbsp Unsalted butter (unsalted, softened)
• 2 cloves Garlic (minced)
• 1 medium Shallot (minced)
• 1 tbsp Fresh thyme
• 1/2 tsp Sea salt (or more to taste)
• 1/2 tsp Black pepper (or more to taste)
• 1/2 cup Water
• 2 tbsp Heavy cream

Instructions

1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute , until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, 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 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.
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.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the perfect creamy consistency and prevent a film from forming.
• Storage & meal prep: Since you have to chill chicken liver pate to let it firm up before serving, it’s perfect for making ahead. You can serve it the same day if you make it in the morning, the next day if you make it at night, or just keep in the fridge for up to 3-4 days. I think it gets even better with time! Chilling not only lets it set, but also lets the flavors develop. Just make sure you always have plastic wrap flush against the top when storing, even in an airtight container.
• Freeze: You can freeze pate for up to 3 months, though the texture can change slightly. Thaw overnight in the refrigerator and give it a stir.
• Recipe yield: My pate recipe makes 1 cup. Feel free to scale it up if you want more.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Chicken Liver Pate Recipe Tastes Like The Ones In Paris
• Ingredients & Substitutions
• How To Make Liver Pate
• My Recipe Tips
• Serving Ideas
• Chicken Liver Pate (Creamy, Easy Recipe) Recipe card
• Recipe Reviews

My Chicken Liver Pate Recipe Tastes Like The Ones In Paris

My husband and I honeymooned in Paris, and it was every bit as romantic and inspiring as I imagined. One of the things it inspired me to do was learn how to make liver pate . It’s a dish my mom and grandma used to make when I was a kid, but I had forgotten about it until I visited France, where we ate pâté (or foie gras) and buckwheat crepes almost every day. Here’s a pic from 2013. And here’s why this pate recipe brings me right back to both Paris and family holiday dinners:

• Silky smooth texture – This creamy, luxurious spread is silky smooth, which is the only way I like it. I always ask about that before ordering it at restaurants, as this can vary (sometimes pâtés can be more like terrine, which is chunky). And I made sure that my version is creamy as ever.
• Rich, savory flavor – The taste of liver pate isn’t strange to me, since I had it growing up. But if it’s new to you, don’t be turned off by what it is. The flavor is incredible!
• Simple ingredients – You can find these at any grocery store, there’s nothing processed added, and this dish is packed with nutrients. My kind of recipe all around.
• Surprisingly easy to make – For something that feels so fancy, this little appetizer spread is actually a breeze to prepare. Just simmer and blend!

While I can’t deliver the Eiffel Tower to your backyard, you can make my chicken liver pate recipe at home… and enjoy a decadent, delicious evening with the flavors of Paris right at your kitchen table. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for chicken liver pate, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Chicken Livers – Traditional French pate recipes often use duck or goose liver, which you can do if you can find it. But since fresh chicken liver is much more accessible and less expensive, I went that route.
• Unsalted Butter – I used grass-fed butter, but ghee, schmaltz (rendered chicken fat), or duck fat work, too.
• Heavy Cream – When I tried pate in France, it was so smooth and creamy, and the server mentioned that they add a splash of heavy cream to it. So, that’s my secret ingredient in this chicken liver pate recipe, too. You could also use coconut cream for a dairy-free option; I do like it, but the flavor is better with the dairy version.
• Water – I used water to simmer, but you can certainly swap out the water for Cognac, sherry, or brandy, if you’d prefer a more traditional flavor. And then you can repurpose it to make my steak Diane . 😉
• Aromatics – Garlic and shallots add mild sweetness and flavor. You could use just one or the other, but in my opinion both together taste best. Sometimes I take a shortcut and substitute 2 teaspoons jarred minced garlic for the fresh garlic cloves.
• Seasoning – Fresh thyme leaves, sea salt, and black pepper. Feel free to substitute 1 teaspoon dried thyme in place of the tablespoon of fresh thyme, or use other fresh herbs.

How To Make Liver Pate

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Trim the livers. Just cut away the white connective tissue.
2. Saute the aromatics . Melt butter in a large skillet over medium heat. Add the minced garlic and shallots. Cook until their aroma fills your kitchen… mmm.
3. Add the chicken livers, salt, pepper, thyme leaves, and water. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally. The livers are done when they are light brown on the outside and barely pink inside. Leave the pan covered for 5 minutes with the heat off, then drain off the liquid.

1. Blend the chicken liver pate. Transfer everything from the pan to a blender or small food processor . Puree, gradually adding the cream and more butter, until smooth. If needed, add more salt and pepper to your taste.
2. Cover and chill. Transfer the pate to ramekins , or a bowl also works. Cover tightly with plastic wrap, with plastic flush against the top, and secure with rubber bands. Refrigerate until firm. I like more fresh thyme for garnish.

My Recipe Tips

• Make sure the chicken livers are fully cooked, but not overdone. Like other types of chicken, you need a final internal temperature of 165 degrees F. I check with this meat thermometer , but usually stop cooking around 160 F, because the temp rises more after removing the liver from heat and leaving covered in the pan. If you cook for too long, your chicken liver pate can be dry.
• Want it smoother or creamier? Simply blend in more cream to get the consistency you like. I recommend doing this a tablespoon at a time, so you don’t overdo it.
• Blend until completely smooth. While there are pate recipes that are meant to be chunky, I developed this one to be totally smooth and that’s how it tastes best. The time you need to blend can vary depending on how powerful your blender or food processor is. I’ve done it in this mini food processor and my high-powered blender — both worked great and take about a minute.
• Make sure there is no air contact on top of the pate. A film will form anywhere that there’s air contact. I usually fill a ramekin all the way to the top to make it easier to cover flush with plastic wrap. You can also pour a thin layer of melted butter or ghee over the top.
• The flavor and texture improves with time. While this pate is delicious right away, it’s even better the next day!

Serving Ideas

This chicken liver pate is smooth, savory, and spreadable, so it’s perfect for… well, spreading! The easiest way to eat it is to simply on top of crackers . (I like almond flour crackers as shown in the photo above, homemade cheese crackers , or flax seed crackers .) You could even serve it as part of a Christmas charcuterie board .

You can also opt for bread or toast , like French restaurants usually do. For healthier options, try my coconut flour bread , chewy almond flour bread , or toast some flaxseed bread .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 oz Chicken livers (or duck or goose livers) ▢
• 6 tbsp Unsalted butter (unsalted, softened) ▢
• 2 cloves Garlic (minced) ▢
• 1 medium Shallot (minced) ▢
• 1 tbsp Fresh thyme ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/2 tsp Black pepper (or more to taste) ▢
• 1/2 cup Water ▢
• 2 tbsp Heavy cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute , until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, 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 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.
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.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the perfect creamy consistency and prevent a film from forming.
• Storage & meal prep: Since you have to chill chicken liver pate to let it firm up before serving, it’s perfect for making ahead. You can serve it the same day if you make it in the morning, the next day if you make it at night, or just keep in the fridge for up to 3-4 days. I think it gets even better with time! Chilling not only lets it set, but also lets the flavors develop. Just make sure you always have plastic wrap flush against the top when storing, even in an airtight container.
• Freeze: You can freeze pate for up to 3 months, though the texture can change slightly. Thaw overnight in the refrigerator and give it a stir.
• Recipe yield: My pate recipe makes 1 cup. Feel free to scale it up if you want more.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Chicken Liver Pate Recipe