Chicken liver pate is very nutrient-dense and great for the Keto diet. It’s cheap, easy to prepare, and tastes wonderful. Some people can’t stand liver taste and texture. If you are one of them – try making a chicken liver pate instead of eating it as is, cooked. The following chicken liver pate recipe is super simple and takes less than 30 minutes. On KetoAndEat, you can also find a page comparing different livers.
Chicken Liver Nutrition & Keto
Chicken liver provides 25g of protein, 6.5g of fat, and less than 1g of carbs – per 100g of cooked liver. It’s a great source of many vitamins and minerals, including Vitamin A (13328IU, 260% DV – per 100g, 3.5oz). Symptoms of Vitamin A deficiency include night blindness, dry skin, dry eyes, infertility, poor wound healing, and much more. It’s clear that Vitamin A is crucial for your health. The best way to consume enough of it on the Keto diet is to eat liver (or a dish like chicken liver pate) on a weekly basis. 200g per week is definitely enough.
Chicken Liver – Pan vs. Oven
Pan friend chicken liver is great, but I found that cooking chicken liver in the oven, is as tasty, and leaves less mess. Many people don’t have much time for cooking because they are busy. Putting chicken liver on a tray, and cooking it in the oven – is much quicker, and requires less work and cleaning up. In this chicken liver pate recipe, I am preparing the chicken liver in the oven. If you want to – you can fry it on the pan instead.
- 300 g chicken liver
- 75 g butter
- 10 g spices salt, pepper, smoked paprika
- Place chicken livers on a tray and cook in the oven (180C, 350F) for about 15 minutes until ready.
- Smash the chicken livers while hot, and add the butter. Also add the spices – salt, pepper and smoked paprika.
- Continue to smash and mix until the pate is ready. Add smoked paprika on top.
Comment below and let me know what you think of this recipe.
Chicken Liver Pate Fat Content
Chicken liver is not fatty, at around 6.5g of fat per 100g. The secret to a tasty chicken liver pate – is making sure it contains enough fat. That can be done by adding enough butter. I recommend adding between 25% and 35% butter. Fatty chicken liver pate is amazingly tasty, while a low-fat pate, tastes like regular chicken liver – not pate.
Some people wonder – which liver is best for making pate. Chicken? beef? pork? turkey? Well, the answer is – all of them are great. Most commonly, chicken liver is used, but beef liver pate is delicious as well in my opinion. Here is a cool idea – try to mix different livers in your pate. For example – use chicken and beef liver and make a pate out of them. The flavor will be unique and great. Also, try using different spices. I like using smoked paprika and adding it to the chicken liver pate – really upgrades the dish.