How to Make Paleo Chicken Liver Pâté

In keeping with my new years resolution to eat more offal, Pâté seems to be a great place to start.

You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.

With offal, I'm always very careful to make sure the meat is really high quality – organic, pasture raised is ideal.

Print Recipe

5 from 2 votes

Paleo Chicken Liver Pâté

A delicious and nutritious way to incorporate more offal into your diet, this chicken liver pâté is rich, smooth, and perfect for spreading on paleo-friendly crackers or vegetables. Made with high-quality, organic, pasture-raised chicken livers, it's a great addition to your paleo meal plan.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Condiments, Lunch, Sauces, Sides

Cuisine: Paleo

Keyword: Chicken liver pâté, liver spread, offal recipe, Paleo pâté

Servings: 4 Serves

Calories: 250kcal

Cost: $15

Equipment

• Blender or Food Processor
• Pan
• Bowl or jar

Ingredients

• 200 g 6oz chicken livers
• 150 g 5oz butter, diced (or use the same volume of tallow, bacon fat, or coconut oil)
• 1 clove garlic finely minced
• 2 small brown shallots or 1/4 onion finely diced
• ¼ tsp fresh thyme leaves
• 1 tbsp brandy optional
• 1/4 tsp grated nutmeg
• Sea salt and freshly ground black pepper to taste

Instructions

• Prepare the Livers: Remove any unsightly pieces from the liver, such as any green or black spots, or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.
• Cook the Shallots and Garlic: Melt a spoonful of the butter in a pan over medium heat, before adding the garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften and turn translucent.
• Add the Livers and Thyme: Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes, stirring constantly. When the livers have browned on the outside but are still pink on the inside, it’s time to add in the brandy.
• Add the Remaining Ingredients: After a few seconds, add in the remaining butter and the nutmeg and stir into the ingredients for a couple of minutes.
• Blend to a Smooth Paste: Take the pan off the heat, then use a blender or food processor to puree the contents of the pan until it reaches a smooth paste.
• Season and Chill: Season to taste with sea salt and freshly ground black pepper, before spooning into a bowl or jar. Chill in the fridge for at least two or three hours before serving.

Notes

• For a dairy-free version, substitute butter with tallow, bacon fat, or coconut oil.
• Adjust seasoning to your preference before chilling.
• Serve with paleo-friendly crackers, sliced vegetables, or on a bed of fresh greens.

Liver Pâté is great as a snack, or served with raw veggies like celery, carrots and cucumber. If you have any leftovers, it should keep for about a week in the fridge.

Have you tried making Pâté yet? Which other types of Pâté do you enjoy? If you're a big Pâté fan try my Herby Almond Pâté