Chicken Liver & Beet Pate | Paw & Cook

just because

Dog-safe adaptation of Lickin' Liver Pate from a hotel pet menu

Chicken Liver & Beet Pate

Name: Chicken Liver & Beet Pate
Total time: 30 min
Yield: 12 servings
Cuisine: French-bistro-inspired
Ingredients: 6 g chicken liver, trimmed; 4 g plain cooked beet, diced; 6 ml water

A silky rose-colored spoon pate made from fully cooked chicken liver, beet, and water for tiny topper portions.

Prep time: 30 min
Method: Mix by hand
Steps: 4 steps
Tools: Bowl + spoon

Published by Paw & Cook

A rose shaped spoonful of chicken liver and beet pate

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

3 gchicken liver, trimmed
2 gplain cooked beet, diced
3 mlwater

Before you serve

A few important notes

Cook liver fully to 165 degrees F (73.9 degrees C), chill promptly, and use only a tiny occasional portion over complete food.
Use only plain ingredients. Do not add salt, seasoning, commercial gravy, butter, oil, onion, garlic, leek, scallion, or chives.
Serve only as an occasional extra, not as a complete or balanced meal. Keep all treats and toppers below 10% of daily calories.
Introduce new ingredients in a small amount and ask a veterinarian first for dogs with allergies, illness, pancreatitis history, special dietary needs, or a prescribed diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Trim the liver and keep it separate from ready-to-eat foods.
Ingredients for this step
- 3 g chicken liver, trimmed
- 2 g plain cooked beet, diced
- 3 ml water
Step 2
02
Poach the liver in plain water until fully cooked with no pink center and at least 165 degrees F (73.9 degrees C).
Ingredients for this step
- 3 g chicken liver, trimmed
- 3 ml water
Step 3
03
1. 1Blend the cooked liver, beet, and half of the measured water for 45 to 60 seconds.
2. 2Add the remaining water only as needed, stopping when the pate is completely smooth and holds a soft spoonful.
Ingredients for this step
- 3 g chicken liver, trimmed
- 2 g plain cooked beet, diced
- 3 ml water
Step 4
04
1. 1Divide the pate into twelve equal tiny topper portions and chill promptly.
2. 2Use only one measured portion at a time over complete food, refrigerating leftovers for no more than 24 hours or freezing them individually.

Recipe discussion

Questions, notes, and your own take

Share an opinion, ask a question, or attach one of your published recipes as a useful alternative.

0 discussions

Checking your account...

No comments yet. Start the conversation with a useful note or question.

Keep cooking

Similar plates, shared ingredients, and nearby cooking rhythms from the reviewed library.

Browse all recipes →

Chicken pate rosettes on peeled cucumber rounds

Canape-inspired

Chicken Pate Cucumber Canapes

Cool cucumber rounds topped with a silky poached-chicken and pumpkin pate rosette.

25 min · 4 ingredients

Small chicken rice carrot and green bean topper cups on a tray

Global-inspired

Chicken Rice Garden Timbales

A dog-safe adaptation of a composed bistro plate, with chicken, rice, carrot, and green beans pressed into neat little cups.