Chicken Liver Pate Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    An enjoyable side dish recipe for any time of the week with positive effects on your cholesterol.

    Main Ingredient:

    chicken liver

    Category:  Side dishes

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min


    Dr. Kara Fitzgerald - SHC Nutrition

    Posted By:


    Posted On:

    June 15, 2017

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