Recipe Detail

Chicken Liver Pate

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Number of Servings:


  1. 6 tablespoons - butter or ghee from grass-fed cows
  2. 1 packages - organic chicken livers (about 1 pound) best if trimmed
  3. 1 - small onion chopped
  4. 2 cloves - garlic chopped
  5. 1/4 cups - heavy cream from grass-fed cows
  6. 1 teaspoons - fresh thyme OR 1/2 teaspoon dried thyme
  7. - salt and pepper to taste


1. Heat the butter / ghee in a large pot. Add chicken livers, onion, and garlic, and saute gently until cooked through, about 15-20 minutes.

2. Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes.

3. Add salt and pepper to taste, and process to combine well. Transfer mixture to a container (with lid) and store in refrigerator (it will thicken as it cools).


For Dairy-free / Paleo: instead of butter use coconut oil; instead of heavy cream, use cashews and make sure to blend long enough for cashews to completely "melt" into creaminess.

For Low FODMAPs, Dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use coconut cream (the solid contents of refrigerated can of full-fat coconut milk, reserving liquid for another use). Omit onion and garlic.


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