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Chicken Liver Pâte


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Chicken Liver Pâte 0 Picture


  • 1/2 pound chicken livers
  • 1/3 cup reduced-sodium chicken broth
  • 2 green onions thinly sliced
  • 1/8 teaspoon ground allspice
  • 1/4 cup unsalted butter softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 cup heavy cream
  • Low-carb crackers, Atkins toast points or thin rounds of baked eggplant for serving


Servings 8


Step 1

In a small saucepan, combine chicken livers, broth, green onions and allspice. Bring to a boil; reduce heat and simmer 10 minutes until livers are cooked through. Drain and cool 20 minutes.

Transfer mixture to a food processor, add butter and salt and process until smooth. Transfer to a bowl, cover with plastic wrap and freeze 10 minutes.

In a small bowl, beat the cream until stiff peaks form. Fold cream into liver mixture. Transfer to a serving bowl and cover with plastic wrap; refrigerate 1 hour until chilled.

This recipe yields 8 servings.

Carbohydrates: 1.2 grams
Net Carbs: 1.2 grams
Protein: 7 grams
Fat: 11.5 grams
Calories: 138

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