Chicken Liver and Bacon Pate
Our slimming friendly Chicken Liver and Bacon Pate is low in calories and points and is delicious as a starter, lunch or simply as a light snack.
Also in these categories:
NutritionPer Serving
- Calories140
- Carbs4g
- Protein15g
- Fat4g
- Saturates1g
- Sugars1g
Creamy, rich and delicious, this silky Chicken and Liver Pate makes the perfect savoury snack. It only takes 10 minutes to prepare, and it will be ready to eat in a few hours. Simply pack the blended mixture into a bowl or glass jar, cover and refrigerate.
At just 140 calories per portion, you can afford to have a few crackers with this pate too. Add 6 water biscuits and maybe some carrot or celery sticks, and you have a fab lunch for under 250 calories, with the extra bonus of added vegetables. You won’t feel like you are dieting either!
What diets is this Chicken Liver and Bacon Pate suitable for?
This Chicken Liver and Bacon Pate recipe is suitable for gluten free diets.
It can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- fat free fromage frais
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken Liver and Bacon Pate?
You won’t need any special ingredients for this recipe, but you will need a blender to create the smooth, spreadable consistency.
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You’ll need a blender to get that smooth pate consistency, like this one from Amazon.
A large non-stick frying pan is a great investment and it should last you for years. You can find in supermarkets or on Amazon.
How many calories are in this Chicken Liver and Bacon Pate?
There are 140 calories per portion in this Chicken Liver and Bacon Pate, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Chicken Liver and Bacon Pate is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper.
Step 2
Spray a decent sized frying pan with low calorie cooking spray. Add the garlic and onion and cook over a medium heat, stirring, for about 5 minutes, or until softened.
Step 3
Add the livers, bacon and herbs, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre.
Step 4
Put the mixture from the frying pan into a blender, add a spoonful of fromage frais and blend until smooth.
Step 5
If the pate is too course, keep adding the fromage frais a bit at a time until you reach the preferred consistency.
Step 6
Transfer into a bowl and chill in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency.
What could you serve with this Chicken Liver and Bacon Pate?
Here are some more savoury snacks for when you feel a little bit peckish;
How do you know when this Chicken Liver and Bacon Pate is cooked?
Cook the livers, bacon and herbs, stirring frequently, for about 3-4 minutes, until the livers are coloured on the outside but pink in the centre.
Chill the blended mixture in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chicken Liver and Bacon Pate in the fridge?
Keep your Chicken Liver and Bacon Pate refrigerated in a container with a lid. It will keep well for approximately 3 days.
Can I freeze Chicken Liver and Bacon Pate?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
Defrost thoroughly before consuming.
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Chicken Liver and Bacon Pate
Our slimming friendly Chicken Liver and Bacon Pate is low in calories and points and is delicious as a starter, lunch or simply as a light snack.
-
Prep Time
5 MINS
-
Cook Time
10 MINS
- KCals 140
- Carbs 4G
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Instructions
- Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper
- Spray a decent sized frying pan with low calorie cooking spray. Add the garlic and onion and cook over a medium heat, stirring, for about 5 minutes, or until softened
- Add the livers, bacon and herbs, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre
- Put the mixture from the frying pan into a blender, add a spoonful of fromage frais and blend until smooth
- If the pate is too course, keep adding the fromage frais a bit at a time until you reach the preferred consistency
- Transfer into a bowl and chill in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency
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43 comments
See what others have to say
AllanaWednesday 13th May 2020
I can’t get fromash frias, can I use creme fresh? I’m not on any diet so not worried about calories etc
Thanks
LisaWednesday 13th May 2020
Hi Allana. Yes, creme fraiche would be a good alternative. Hope you enjoy the recipe!
TraceyMonday 13th January 2020
Made this pate this afternoon it was so easy and tasty. Even my 12 year old son was loving it. Much better alternative to shop bought and will fit my slimming world plan perfectly. Thank you.
Sharon FitzpatrickFriday 15th May 2020
Hi Tracey, we’re really pleased to hear that you and your son loved the pate.Thanks for taking the time to tell us.
JulieThursday 12th September 2019
Hi
Can you use lambs liver
Thanks
Emma TFriday 13th September 2019
Hi Julie,
Lambs liver tends not to be as smooth as chicken livers so you may end up with a grainy pate if you choose to use this.
Hope that helps!
TinaWednesday 26th June 2019
Hi, could you use skinless chicken thighs instead of chicken livers?
Emma TMonday 1st July 2019
Hi Tina,
Chicken thighs wouldn’t work in this recipe ????
LaurenMonday 18th March 2019
How long would it keep in the freezer and do you just get it out the night before to defrost it?
Emma TSunday 14th April 2019
Hi Lauren,
You could freeze this for around 3 months. We’d recommend defrosting in the fridge for about 24 hours until fully thawed ????
KarenSunday 10th March 2019
Can I use natural yogurt instead of Fromage Frais
CateTuesday 9th April 2019
Fromage Frais is generally thicker than natural yogurt so it may not work as well. A thick fat free Greek Yogurt may be a better substitution 🙂
TraceyFriday 14th December 2018
DO I Need to cover it with a layer of butter to ‘seal’ it? ’
LanaMonday 6th August 2018
Oh my goodness! This is the BEST recipe for paté that exists! I highly recommend it!!! Thank you so, so much.
IngridThursday 31st May 2018
I have plain quark in my fridge. Would that work in place of framage frais?
DanielMonday 26th March 2018
Hi
could you use a food processor for this instead of a blender?
Thanks
SuziFriday 16th March 2018
Can I freeze this?
MargaretSunday 24th December 2017
Does it go in the fridge whilst still warm??
LorraineWednesday 20th December 2017
This is lovely, I made it and could not believe how tasty it is, I defiantly recommend it x yum yum
jackieTuesday 13th June 2017
Just made this and it’s delicious! !!! Thanks so much your recipe’s are amazing! !
KateFriday 16th June 2017
Hi Jackie
Glad you like it, and happy to hear that you’re finding the site useful
NatalieFriday 9th June 2017
Hi can this be frozen please
KateSunday 11th June 2017
Hi Natalie
We’ve not tried freezing it, but have heard from those that have made the recipe that it does freeze without any problems
Annie BrownTuesday 30th May 2017
Just made this recipe and it’s a absolutely delicious. I’m going to freeze half for when I have visitors.
Cheryl JonesWednesday 22nd March 2017
I have searched high and low for a pate recipe- thank you. I’ll be trying this at the weekend
KateThursday 23rd March 2017
Hi Cheryl
Hope you like it
KirstySaturday 11th March 2017
This is so tasty, a nice light verson that’s SW friendly thumbs up
KateWednesday 15th March 2017
Hi Kirsty
Glad you like it!
LuzSaturday 7th January 2017
Can u use lamb liver?
Fiona IrvinMonday 2nd January 2017
I made this and never had to use any fromage frais, it was amazing thanks.
Deborah CareyTuesday 20th December 2016
What can you use as an alternative to fat free fromage Frais? Would natural yoghurt work for instance?
Linda MckaySaturday 27th January 2018
When i made this i didnt use any fromage frais or yogurt it was moist enough without ans tasty.
JanetSaturday 17th December 2016
I’ve made this following the recipe, only realised afterwards I had not added the salt and pepper. At what point should this be added, it doesn’t state. Does it go in with the herbs? Also how much should be put in? It’s still very nice without it. Thanks.
AndreaThursday 15th December 2016
Can you use quark as opposed to the fromage frais?
TeriTuesday 6th December 2016
Does anyone know how long this will keep and if it can be froze?
KateTuesday 6th December 2016
Hi Teri,
This will be fine for a couple of days in the fridge. It also freezes without any problem.
BeccaFriday 18th November 2016
Hi – did you get a reply to your question?
Kay SimonsFriday 11th November 2016
Can you freeze it ?
DeniseThursday 13th October 2016
Is this recipe freezeable
Julie tuckerSaturday 22nd October 2016
How long dose it keep in fridge, and can you freeze it thank you
KateSaturday 27th August 2016
Oh my! That is tastier than the version I made with butter, double cream and brandy – and guilt-free. Thank you
DonnaTuesday 7th June 2016
When does the bacon get added please
KateTuesday 7th June 2016
Hi Donna,
The bacon should be added with the chicken livers. I’ve made the necessary changes in the recipe. Thanks for bringing it to our attention
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