Chicken Liver and Bacon Pate

  • 5MINS
  • 10MINS
  • 140KCAL

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.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Chicken Liver and Bacon Pate pinchofnom.com
4

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.

How Weight Watchers friendly is this Chicken Liver and Bacon Pate recipe?

  • You need to count 1 Point per portion of this Chicken Liver and Bacon Pate recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chicken Liver and Bacon Pate recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chicken Liver and Bacon Pate recipe if you’re on WW Purple.

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.

This post contains affiliate links: what this means

You’ll need a blender to get that smooth pate consistency, like this one from Amazon.

pinch of nom amazon image

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.

pinch of nom amazon image

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;

Spiced Turkey Bites pinchofnom.com
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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
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 250 g chicken livers
  • 100 g bacon chopped, with all visible fat removed
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1-2 tbsp fat free fromage frais
  • ½ tsp mixed herbs fresh or dried
  • salt to taste
  • freshly ground black pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper
  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
  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
  4. Put the mixture from the frying pan into a blender, add a spoonful of fromage frais and blend until smooth
  5. If the pate is too course, keep adding the fromage frais a bit at a time until you reach the preferred consistency
  6. 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

Reply

    LisaWednesday 13th May 2020

    Hi Allana. Yes, creme fraiche would be a good alternative. Hope you enjoy the recipe!

    Reply

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.

Reply

    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.

    Reply

JulieThursday 12th September 2019

Hi

Can you use lambs liver

Thanks

Reply

    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!

    Reply

TinaWednesday 26th June 2019

Hi, could you use skinless chicken thighs instead of chicken livers?

Reply

    Emma TMonday 1st July 2019

    Hi Tina,

    Chicken thighs wouldn’t work in this recipe ????

    Reply

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?

Reply

    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 ????

    Reply

KarenSunday 10th March 2019

Can I use natural yogurt instead of Fromage Frais

Reply

    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 🙂

    Reply

TraceyFriday 14th December 2018

DO I Need to cover it with a layer of butter to ‘seal’ it? ’

Reply

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.

Reply

IngridThursday 31st May 2018

I have plain quark in my fridge. Would that work in place of framage frais?

Reply

DanielMonday 26th March 2018

Hi

could you use a food processor for this instead of a blender?

Thanks

Reply

SuziFriday 16th March 2018

Can I freeze this?

Reply

MargaretSunday 24th December 2017

Does it go in the fridge whilst still warm??

Reply

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

Reply

jackieTuesday 13th June 2017

Just made this and it’s delicious! !!! Thanks so much your recipe’s are amazing! !

Reply

    KateFriday 16th June 2017

    Hi Jackie
    Glad you like it, and happy to hear that you’re finding the site useful

    Reply

NatalieFriday 9th June 2017

Hi can this be frozen please

Reply

    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

    Reply

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.

Reply

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

Reply

    KateThursday 23rd March 2017

    Hi Cheryl
    Hope you like it

    Reply

KirstySaturday 11th March 2017

This is so tasty, a nice light verson that’s SW friendly thumbs up

Reply

    KateWednesday 15th March 2017

    Hi Kirsty
    Glad you like it!

    Reply

LuzSaturday 7th January 2017

Can u use lamb liver?

Reply

Fiona IrvinMonday 2nd January 2017

I made this and never had to use any fromage frais, it was amazing thanks.

Reply

Deborah CareyTuesday 20th December 2016

What can you use as an alternative to fat free fromage Frais? Would natural yoghurt work for instance?

Reply

    Linda MckaySaturday 27th January 2018

    When i made this i didnt use any fromage frais or yogurt it was moist enough without ans tasty.

    Reply

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.

Reply

AndreaThursday 15th December 2016

Can you use quark as opposed to the fromage frais?

Reply

TeriTuesday 6th December 2016

Does anyone know how long this will keep and if it can be froze?

Reply

    KateTuesday 6th December 2016

    Hi Teri,
    This will be fine for a couple of days in the fridge. It also freezes without any problem.

    Reply

BeccaFriday 18th November 2016

Hi – did you get a reply to your question?

Reply

Kay SimonsFriday 11th November 2016

Can you freeze it ?

Reply

DeniseThursday 13th October 2016

Is this recipe freezeable

Reply

    Julie tuckerSaturday 22nd October 2016

    How long dose it keep in fridge, and can you freeze it thank you

    Reply

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

Reply

DonnaTuesday 7th June 2016

When does the bacon get added please

Reply

    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

    Reply

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