Phil’s “Best in the World”
Keto Chicken Liver Pâté
Rich, smooth and properly satisfying, this old-school chicken liver pâté is naturally low in carbohydrates and ideal for keto and low-carb eating. It is made with butter, chicken livers, hard-boiled eggs and a carefully judged mixture of spices. No expensive deli counter required.
Method
- Melt half the butter in a large frying pan. Add the finely chopped onions and crushed garlic, then cook gently until soft. Do not rush them or allow the garlic to burn.
- Carefully trim the chicken livers, removing any connective tissue, sinew and greenish areas. Cut the cleaned livers into small, evenly sized pieces.
- Add the chicken livers to the softened onions and garlic. Sauté gently, turning regularly, until completely cooked through with no pink remaining.
- Transfer the entire contents of the frying pan to a large bowl. Blend with a hand blender until the mixture begins to look smooth.
- If using the brandy or cognac, return the empty pan to a low heat and pour it in. Stir and scrape the bottom of the pan to lift all the browned, flavour-packed sediment. If leaving out the alcohol, simply scrape all the pan juices into the liver mixture.
- Add the chopped hard-boiled eggs and blend again until smooth.
- Add the remaining butter, full-fat mayonnaise, ground mace, ground cloves, salt and freshly ground black pepper. Blend thoroughly until the pâté is rich, creamy and completely smooth.
- Taste and adjust the seasoning if required, then spoon the pâté into clean ramekins or a suitable serving dish. Smooth and level the surface.
- Pour a thin layer of melted butter or chicken fat over the top. Refrigerate until completely chilled and firm—preferably overnight for the best flavour and texture.
Why this pâté works for keto and low-carb eating
Chicken livers, butter, eggs and full-fat mayonnaise make this a rich, satisfying recipe with relatively little carbohydrate. The onions provide most of the carbohydrates, but they are distributed throughout a generous batch rather than eaten in one serving.
Brandy is optional and leaving it out makes surprisingly little difference to the finished pâté. For the lowest-sugar version, choose a full-fat mayonnaise with no added sugar and serve the pâté with cucumber, celery, lettuce or your preferred low-carb crackers.
If you can’t increase your income, reduce your expenditure
Before surrendering to another expensive takeaway, try making something genuinely satisfying at home. This pâté feels luxurious, makes a generous quantity and costs considerably less than buying a similar amount from a deli. Come for the free recipe—stay for the useful tools.