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Easy Chicken Liver Pate (Whole30, Keto)

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Last Updated on December 7, 2020

chicken liver pate Lately, I’ve been realizing more and more that I need to focus on eating more nutrient dense food.

That term gets thrown around a lot in the Paleo/Real Food Community for a reason; nutrient dense foods are amazingly good for you.

I started making broth again, making sure I was getting in my cod liver oil/butter oil and eating  liver a couple times a week.

This is such a simple recipe but man, it is so good that when I make a batch, I cannot stop eating it.

It makes me feel like running when I know I should walk, and it is just packed with a ton of goodness for your body.

There is a pound of bacon in this recipe – yes, a pound and it helps a lot with the flavor.

If you’re new to organ meats, then reduce the amount of liver in order to build up your tolerance.  Your body will thank you for it! chicken liver pate

chicken liver pate -nutrient dense food
Yield: 15

Easy Chicken Liver Pate

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 2 Tbsp coconut oil
  • 1 lb bacon, diced
  • 3/4 lb chicken livers
  • 1 tsp powdered garlic
  • 1 tsp dried thyme
  • 13.5 oz coconut milk

Instructions

  1. In a large skillet over medium-low heat add the coconut oil and diced bacon and cook for about 8 minutes until most of the bacon is translucent.
  2. Add the chicken livers and cook until they are all completely medium brown in color, about 8 to 10 minutes.
  3. Add in the dried thyme and garlic powder.
  4. Place this in a food processor.
  5. Separate the solid coconut cream from the milk and place the coconut cream in the food processor. Set aside the milk.
  6. Pulse in your food processor until completely smooth.
  7. Store in a airtight glass jar. Will keep 2 weeks. You can also freeze this is small jars and defrost as needed.

Nutrition Information:

Yield:

15

Serving Size:

g

Amount Per Serving: Calories: 219Saturated Fat: 10gCholesterol: 98mgSodium: 219mgCarbohydrates: 1gProtein: 8g

Did you make this recipe?

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Nora Singletary

Saturday 13th of October 2018

I am allergic to coconut . Is there any substitute for the coconut milk ? Recommendations?

Kelly Bejelly

Wednesday 17th of October 2018

you can use cream of almond cream

mrs b homecooking

Sunday 21st of December 2014

This is just what I was looking for! (I added a good grating of nutmeg at the end, as i love nutmeg in chicken liver pate) I am dairy free, and have missed chicken liver pate so much. Thank you!

Kelly Bejelly

Saturday 27th of December 2014

I'll have to try this with nutmeg the next time I make this hun!

Dawn Johnson

Wednesday 23rd of July 2014

Just made this and can I just say Yummy!! It was good before it went into the pate process, I couldn't stop nibbling on it! So easy to make to!

Kelly Bejelly

Thursday 24th of July 2014

yeah, I'm so glad you enjoyed it hun!

Suzanne

Sunday 30th of March 2014

I've been wanting to make this all week and finally got to it this morning before breakfast. I've only ever had chicken liver "hidden" in other foods, so I wasn't sure what to expect. I liked it just plain and will probably grow to like it even better, but I really enjoyed it right out of the food processor topping a fried egg with sauteed avocados and mushrooms. It gave the meal a whole new depth of flavor. Thanks for the recipe. Definitely quick and easy!

S.

Wednesday 26th of March 2014

floured and fried chicken livers, well done until all redness inside is gone, then just before done, pouring on scrambled eggs is my favorite way to eat chicken livers. The tastes go so well together.

Kelly Bejelly

Wednesday 26th of March 2014

I'm going to have to try that! Sounds amazing S.

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