Chicken liver patê

Chicken liver and pate? Two words that spell pleasure and please my taste buds.

I love the creaminess and softness of it and paired with my orange and lemon marmalade it is a perfect match as the acidic/tangy taste cuts the richness of the pate.

Used to eat it with normal bread but as now I am on a keto diet, I toast some of my perfect bread and have it with it, or even with a seeded keto toast.

I adapted this recipe (after looking at literally dozens of them) from Drizzle and Dip ( that has beautiful recipes and photography. Did not need to adapt it too much, just small touches, that made it to my personal taste.


Chicken liver patê


0.0 rating
  • GF
  • DF
Creamy, with a touch of alcohol, I adapted this recipe from Drizzle and Dip, to make it more to my taste. I still want to try to make it with pork liver, if and when I find it. Pork liver is sweet and with an amazing texture and will do fine here.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:10 mins
  • Freezable:Yes

Nutrition per portion

  • 300g chicken livers
  • 125g butter
  • 1 medium sized onion chopped
  • 1 tsp minced garlic
  • 2 bay leaves and 1 sage leaf
  • 1 1/2 tbsp whisky (brandy, cognac)
  • salt and black pepper to taste
  • extra butter to assemble
  • Put the butter in a pan, and melt it over low heat
  • Add the onion and garlic, and fry it until translucent and fragrant
  • Add the chicken livers, bay leaves and sage leaf and cook for 6 minutes stirring occasionally
  • Season to taste and add the whisky, cooking for 2 to 3 minutes
  • Cool down until warm
  • Remove the leaves and blend it in a food processor (I used my Thermomix) until it is very smooth
  • Adjust season if needed
  • Let it cool down
  • Put the pate into ramekins
  • Add a layer of melted butter and a bay/sage leaf on each ramekin
  • Keep in the fridge


  1. Motoguzzimomma - Christine

    My absolute favourite, Dalila. I’ll be making this when I’m home. Wishing you a happy and healthy new year and thank you for the wonderful Keto recipes all year long. Hugs.


    1. heelsandspices

      Wish you a beautiful holiday and all the best for 2019. Thank you for always being here 💕


  2. John Koen

    I finally made this one! I’m getting good at/more comfortable making liver mousse. I didn’t have the exact spices or even an onion 😂 but used a Balkan herb mix, chubritsa instead of sage, then I put in some turmeric for health, so also some cayenne and black pepper to help “activate” the turmeric. The butter on top is forming up in the fridge as I write—I already scraped out a bit from the food processor. Delish, of course! Thanks Di!


    1. heelsandspices



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