Chicken Pate: A Keto-Friendly Delight Or Not?

Chicken liver pate is a keto-friendly dish that is surprisingly easy to make. The creamy and smooth texture of this dish is achieved by blending cooked chicken livers with butter, cream, and various seasonings. It is a nutritious and affordable keto appetizer, packed with protein and essential vitamins and minerals. While it may be an acquired taste for some, chicken liver pate is a delicious and versatile spread that can be served with crackers, bread, or vegetables.

Chicken liver pate recipe without alcohol

Chicken liver pate is a delicious, smooth, and creamy appetizer that is surprisingly easy to make. Here is a simple recipe for chicken liver pate without alcohol:

Ingredients:

• Chicken livers
• Butter (unsalted or duck fat for dairy-free)
• Garlic (minced)
• Shallot (minced)
• Aromatic herbs (e.g. thyme, rosemary)
• Salt and pepper to taste
• Heavy cream or coconut cream (optional, for extra creaminess)

Instructions:

• Trim any connective tissue from the chicken livers using a sharp knife or kitchen scissors.
• Melt a small amount of butter in a skillet over medium heat.
• Add the garlic and shallots to the pan and cook until fragrant.
• Add the chicken livers, thyme, salt, and pepper to the pan. You can also add a small amount of water or chicken broth if desired.
• Cook the livers until they are light brown on the outside and barely pink inside.
• Remove from heat and drain any excess liquid from the pan.
• Transfer the liver mixture to a blender or food processor.
• Puree the mixture, gradually adding the remaining butter and heavy cream (if using). Season with additional salt and pepper to taste.
• Transfer the pate to ramekins or a bowl and cover tightly with plastic wrap, ensuring the plastic is flush against the surface of the pate.
• Refrigerate the pate for at least 4 hours or overnight until firm.

The pate can be served on crackers, bread, or toast. It can also be piped into hard-boiled egg whites for a keto-friendly appetizer. Enjoy!

Pate serving suggestions

Chicken pate is a keto-friendly dish packed with flavour and nutrition. Here are some serving suggestions to elevate your pate experience:

Traditional Accompaniments

Toast is a traditional accompaniment to pate, and for a special occasion, you could opt for challah or brioche. If you're serving it with toast, consider spreading the pate on the bread in advance and arranging them on a garnished plate for your guests.

Crunchy Accompaniments

The creamy texture of pate pairs well with crunchy elements like cornichons (small gherkins), cocktail onions, or pickled vegetables such as carrots, cucumbers, or beets. These add a tangy, zesty element and help cleanse the palate between bites.

Sweet and Savoury Accompaniments

The richness of pate also goes well with sweet and savoury chutneys, like spiced apple or cranberry sauce. You could also serve it with caramelised onions, raisins, or sultanas steeped in a sweet wine or Marsala.

Breads and Crackers

Aside from toast, pate is often enjoyed on crackers or different types of bread, such as crostini, garlic bread, gluten-free bread, or focaccia.

Appetizers and Snacks

Pate is a versatile ingredient that can be used in appetizers and snacks. You can stuff it into peppers, tomatoes, or celery as a creative hors d'oeuvre. It also works well as a dip with carrot and celery sticks or tortilla chips. For a quick snack, consider spreading pate on crackers or bread and topping it with a slice of fresh pear.

Proteins and Sides

Pate can be served alongside proteins like grilled beef, lamb, or other poultry. It also pairs well with seafood, such as smoked salmon or smoked cod. For a more indulgent pairing, try it with filet mignon.

Beverages

A glass of wine, either light-bodied red or crisp white, can complement the flavours of pate and add a touch of sophistication to your meal.

With these serving suggestions, you can create a well-rounded and satisfying spread to impress your guests or simply elevate your everyday dining experience.

Chicken liver nutrition

Chicken liver is a highly nutritious food, packed with vitamins, minerals, and protein. It is an excellent source of vitamin A, vitamin B12, riboflavin, selenium, iron, phosphorus, and folate. Chicken liver also contains a good amount of copper, zinc, and other essential minerals.

In terms of caloric content, 100 grams of chicken liver contains 167 calories, with 25 grams of protein, 5 grams of fat, and 1 gram of carbohydrates. This makes it a great option for those on a keto or low-carb diet.

Chicken liver is also a good source of bioavailable vitamin A, which is important for cell reproduction, healthy vision, and the development of embryos and fetuses. The vitamin C content in chicken liver is also notable, as it is a vitamin that is usually sourced from plants.

Preparing chicken liver is simple and can be done by pan-frying, sautéing, or pureeing it into a spread or pate. However, it is important to note that chicken liver should be consumed in moderation due to its high vitamin A and copper content, which can lead to toxicity if consumed in excess.

Ingredients:

• 8 oz chicken livers
• 6 tbsp unsalted butter, 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
• 2 tbsp heavy cream

Instructions:

• Trim any connective tissue from the chicken livers.
• Melt 1 tbsp of butter in a skillet over medium heat. Add the garlic and shallots, and cook until fragrant.
• Add the chicken livers, thyme, salt, pepper, and water to the pan. Bring to a simmer, then reduce heat and cover. Cook until the livers are light brown on the outside and barely pink inside.
• Remove from heat and 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. Season with additional salt and pepper to taste.
• Transfer the pate to ramekins or a bowl and cover tightly with plastic wrap, ensuring the plastic is flush against the surface of the pate. Refrigerate for 4-6 hours or overnight until firm.

This chicken liver pate recipe is a delicious and nutritious option, perfect as an appetizer or spread on crackers or bread. Enjoy!

Pate preparation and cooking

Ingredients

• Chicken livers
• Butter (or duck fat for dairy-free)
• Shallots
• Garlic
• Thyme
• Salt
• Pepper
• Heavy cream

Optional Ingredients

• Brandy or cognac
• Parsley
• Eggs or whipped egg whites
• Whipped heavy cream

Method

• Trim the chicken livers, removing any connective tissue or sinew.
• Melt butter in a skillet over medium heat.
• Add the shallots and garlic and cook until fragrant.
• Add the chicken livers, thyme, salt, and pepper to the pan.
• Bring to a simmer, then reduce heat to low and cover. Simmer until the livers are light brown on the outside and barely pink inside.
• Remove from heat and leave covered for a few minutes, then drain the liquid.
• Transfer the mixture to a blender or food processor.
• Puree, gradually adding the cream and remaining butter until smooth.
• Season with additional salt and pepper to taste.
• Transfer the pate to ramekins or a bowl and cover tightly with plastic wrap, securing with rubber bands.
• Refrigerate until firm (4-6 hours or overnight).

Tips

• For a more traditional flavour, swap the water for brandy or cognac.
• For a lighter, airier texture, add whipped egg whites or whipped heavy cream to your mixture.
• If you don't have a food processor, you can use a blender or immersion blender.
• Pate can be served immediately but is best made ahead of time to allow the flavours to meld.

Pate storage

Pate is best served chilled, so it is important to store it properly. Here are some detailed instructions on how to store your pate:

Storing in the Fridge

Pate can be stored in the fridge for up to 3-4 days. It is important to always keep it covered, preferably with plastic wrap flush against the surface to prevent a film from forming. You can also store it in an airtight container, but still make sure the plastic wrap is touching the surface of the pate.

Freezing Pate

If you want to store your pate for longer, you can freeze it. It will keep for up to 3 months in the freezer, but the texture might change slightly. Make sure to thaw it overnight in the refrigerator before serving.

Storage Containers

When storing pate, choose a container that is the right size and has an airtight lid. You can use ramekins, bowls, or storage containers specifically designed for storing food. If using a bowl or ramekin, cover it tightly with plastic wrap, securing it with rubber bands if needed.

Frequently asked questions