Easy Keto Chicken Liver Paté. 10 servings. 0.3g net carbs.
Velvety smooth and without any bitterness whatsoever, this delicious paté is perfect on some toasted keto bread slathered with organic butter. Ideal for lunch, as a starter, or a savoury snack.
Have you tried my Amazing Protein Bread? You must!!! It’s delicious, does NOT taste eggy, it’s almost zero carbs per slice and perfect for this paté.
If you have a passion for paté, but the ingredients listed in shop-bought versions creep you out, you’ll be happy about this ultra-easy, clean keto recipe. You’ll know EXACTLY what goes in it.
And unlike industrial paté, my Easy Keto Chicken Liver Paté is actually quite sweet in flavour. Thanks to my secret method.
How to Make Easy Keto Chicken Liver Paté
You may have a helpful butcher who’s happy to prep the livers for you. If not, it is most important that you remove any connective tissue, filaments, outer membrane, plus hearts and bile sacks if still attached. There shouldn’t be any green bits on the livers – if you find any, remove them, as they are bile seeped from the gallbladder – extremely bitter. I know it sounds gross, but really there’s nothing to it. If you don’t like touching slimy things, I suggest you use disposable food-safe gloves like THESE (U.S. option HERE).
The next bit involves my secret method: soaking the livers in COW’S MILK. Don’t scream just yet… all of it gets discarded. So you won’t be adding unnecessary carbs or eating ‘non-keto‘ foods 😀
The remaining steps are pretty simple and take about 15 minutes in total.
Why Soak Livers in Cow’s Milk?
Because my Italian nana did. And Italian old people, who cook traditionally and with methods passed from generation to generation, KNOW BEST.
What is the Point of Using Cow’s Milk?
I don’t know. It seems to draw blood out if any is left inside the livers. It also seems to remove the typical bitterness of chicken livers somehow. Possibly because of the milk protein binding with liver enzymes. But although I have a scientific background, I’m not a food scientist, so this is pure speculation on my part. Maybe the milk soak does nothing and my Easy Keto Chicken Liver Paté is sweeter for a completely different reason. I use livers from outdoor reared chickens that are not given antibiotics, and are free to eat grass, seeds, grains, sand, stones, worms and whatever else they enjoy nibbling all day. The happier and relaxed the animal, the sweeter and more tender its meat. My nana used to tell me…
Will other milks work?
No idea. And I have no intention of testing anything else, either. The milk is discarded anyway, so who cares?
If you like chicken liver paté, I urge you to try my recipe. It’s a trillion miles better than anything you’ve ever bought ready-made.
- Yield: 300g
- Serving: 30g
- Calories: 115
- Fat: 10g
- Net Carbs: 0.3g
- Protein: 5g
- 200g organic chicken livers (net weight - sinew, membrane and bile removed)
- 100g whole cow's milk
- ½ tablespoon of extra virgin olive oil (U.S. option HERE)
- 100g unsalted butter
- ½ shallot (minced)
- 25ml brandy/cognac
- 3 fresh bay leaves
- 6 juniper berries
- ½ tsp organic broth granules or ⅓ organic chicken stock cube
- fine Himalayan pink salt (U.S. option HERE)
- ground white pepper
- rinse the prepared livers under running water and place them in a glass bowl, cover them with the milk, seal the bowl with cling film and refrigerate for 2 hours.
- in a frying pan, heat olive oil, ½ the butter and minced shallot, cook for 30 seconds, then add drained livers (no need to pat dry), bay leaves, juniper berries, broth granules or crumbled stock cube, and a pinch of salt and pepper.
- stir and cook livers on both sides for a total of 5 minutes, then add the brandy and simmer until evaporated (1-2 minutes).
- remove pan from heat source and let cool.
- discard bay leaves and juniper berries, transfer to a food processor, add remaining butter and blitz on low speed until desired consistency is achieved.
- adjust seasoning and pour into a suitable glass container.
- seal (or wrap with cling film) and refrigerate for at least 12 hours.
Use food-safe disposable gloves to handle the meat, if you're aversed to touching slimy textures. I use THESE - U.S. option HERE).
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂