Smooth, creamy and rich, our liver pate recipe makes an impressive appetizer at your next party or holiday table. Spread pate on vegetables, flax crackers or parmesan cheese crisps to start off your Christmas dinner. Or serve it alongside chicken or pork anytime of year for a flavor, fat and nutrient boost!
Serving pate will not only impress your guests with its fancy reputation, it will also give your low carb, Keto way of eating a satisfying fat boost with your meal.
A French classic, pate gets its creamy richness from real butter. Lots of butter! Not only does that make our Liver Pate smooth and silky, it also gives it much of its great flavor. If you think you don’t like liver, this buttery pate recipe is a great way to incorporate more organ meats into your diet.
There was a time when nutrient dense organ meats and fats were only served to the upper class. For that reason, I think many people think of pate as “rich people food”. This fantastic spread is actually very affordable and easy to make.
You can use any kind of poultry liver in this recipe. Chicken, turkey, duck and goose all work well. Save the giblets when you cook a whole bird! You can freeze them you until you have enough for a batch of pate. You can also buy chicken and turkey livers in the meat case of most grocery stores.
Pate is best made with milder tasting poultry livers. If you want a recipe for beef liver, check out My Favorite Beef Liver Recipe.
Or if you have family and friends who have bought a bird for a holiday meal but don’t want the giblets, ask them to save them for you. Use the necks to make a batch of homemade bone broth along with the bird carcass after your holiday meal. Don’t let all that great nutrition go to waste!
Smooth and Creamy Liver Pate
- 8 ounces poultry liver chicken, turkey, duck or goose
- 1/2 cup pastured butter softened to room temperature
- 1/2 cup bone broth homemade is best
- 2 large garlic cloves
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp pink sea salt
- In a small saute pan, simmer livers on low heat with broth, garlic, thyme and bay leaf.
- After 5 minutes, turn livers over.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Remove bay leaf and strain liquid out. Place remaining solids in a food processor. Add salt.
- Pulse a few times to chop the livers. Scrape down the sides.
- Add one tablespoon of butter, process on high to incorporate. Scrape down sides.
- Repeat with the rest of the butter, one tablespoon at a time, scraping sides between each.
- The mixture will really start to come together as you get to the last couple of tablespoons of butter.
- Add more butter if desired for a richer flavor. Salt and pepper to taste.
- Place pate in a serving dish or ramekin. You can also line a storage dish with plastic wrap and fill with pate. Either way, place a layer of plastic wrap over the top and refrigerate for at least 4 hours before serving.
- I like this pate best within 2 or 3 days of making it but it will keep for up to a week.
Nutrition - Not laboratory tested.
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