This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
Last Updated on May 18, 2023
Have you heard of the health benefits of eating organ meat? Organ meat, otherwise known as offal, is one of the most nutrient-dense foods you can eat. It’s no wonder why it’s a staple in gut-healing diets like the AIP. Don’t be afraid though! My liver pate is a great recipe for beginners.
Believe me or not, I’ve had several people waiting for this chicken liver pate recipe to get posted. Crazy, I know.
But I think liver has gotten a bad rap over the years. My kids make all sorts of faces when I tell them to taste it, yet while this recipe is cooking, my son usually says, “Something smells really good! What are you making?”
LIVAH! Our daughter loves liver pate. She’s not been ruined by the prejudices of her elder siblings…yet…and I hope she never does.
While I did not grow up eating chicken hearts, gizzards, or beef liver and onions, my mom tells me that she did bread and fry chicken livers – though I have no personal recollection of this. I do remember eating liver pate and liverwurst on bread and crackers and must admit I loved the taste of liver as a kid.
Becoming more squeamish over the years, I’ve steered clear of organ meat, offal as it is also called. (I’m sure the pun on that one has been worn out.)
Chicken liver pâté seemed somehow more palatable to me, and though my days of eating it on crackers has long gone, the thought of it spread on crunchy carrot sticks or cucumber slices sounded quite good.
When shopping for your chicken livers, select the ones that are more pale in color. The flavor of the lighter livers is smoother and more rich than the deeper red ones.
Liver pate makes a great appetizer for and occassion. Not only is it easy to make, but it’s also really good for you!
Gut-Healing Organ Meats
I started making liver pate regularly in large batches to keep on hand in the freezer after reading more and more the importance healing the gut through nutrient dense foods – such as bone broth and organ meat.
Paleo superstars like The Paleo Mom and Chris Kresser, L.Ac have written compelling articles encouraging their readers to regularly consume organ meats – while providing several links to great-looking recipes.
Health Benefits of Eating Organ Meats
Offal is full of B vitamins, vitamin A, folate, and minerals like selenium, magnesium, iron, and zinc. Organ meats are much more nutrient-dense than muscle meats. Liver is the most nutritious of all the organ meats.
Liver Pate Recipe
This liver pâté recipe is one of my favorites because it comes together quickly and makes a lot to keep on hand in the freezer. I’m no chef or Paleo superstar, but here’s my contribution to the organ meat frenzy sweeping America!
This easy chicken liver pate has been enjoyed by my family, even those who think they are not a fan of liver. Are you ready to make the best chicken liver pate you’ve ever eaten?
Even if liver isn’t your favorite food, it’s a good idea to try and get some organ meats added to your diet. Liver pate is a great way to accomplish that!
Liver Pate Ingredients
This liver pate is an excellent recipe for those new to eating liver. Chicken is the type of liver we use in this recipe, but feel free to substitute it for beef liver if that’s your personal preference.
Here’s what you need to make liver pate:
- bacon (uncured, no nitrates, etc.)
- yellow onion (or white is fine)
- cloves of garlic
- poultry seasoning recipe (feel free to add black pepper if not AIP)
- free-range chicken livers (or half chicken liver and half beef liver)
- bay leaves
- sherry (dry or cream sherry, not cooking sherry)
- coconut oil (or duck fat would be great)
How to Make Liver Pate
This chicken liver pâté is silky-smooth with a mild, decadent flavor. Follow these steps to make it.
1.) Start by slicing the leeks thinly and washing in a large bowl filled with cool water. Leeks are very dirty and sand will fall to the bottom.
2.) Heat a large dutch oven to medium heat. (I love my Le Creuset for this, but you can use any large skillet.) Once hot, add the bacon. Stir until cooked but not crispy.
3.) Add coconut oil to the bacon fat; then the onion and leek to pot. Cook onions and leeks until soft.
4.) For the next step, add garlic, spice blend and bay leaves. Stir well for about 30 seconds.
5.) Add chicken livers and stir until brown on the outside and no longer red or bloody-looking. (sorry for that)
6.) Then add in the sherry and continue to cook until the liquid is reduced, but not dry.
7.) The last step is to add the liver mixture to a food processor and process until smooth. You can also use an immersion blender if that’s all you have.
Liver pate is best served when chilled.
Favorite Ways to Eat Liver Pate
My favorite ways to eat pate are by using carrot sticks or cucumber slices as a vehicle for my spread. Others may prefer to spread it on crackers.
However you eat it, just know it’s delicious, creamy, and smoothe and will nourish your body with all the goodness it contains.
Storing Leftover Pâté
Allow to cool completely, then refrigerate in an airtight container. You can cover the top of the pate with plastic wrap before putting the lid on your container to keep it moist. Store up to one week in the refrigerator.
Freezing Liver Pate
To store, I like to fill freezer-safe four-ounce containers with the pate then add a little splash of olive oil to coat the top. Put about a half to one teaspoon of the olive oil on top, then swirl around to coat. This will help keep the pate fresh.
You can freeze the liver pate for 3-4 months.
When you are ready to eat your frozen liver pate, be sure to take it out the night before and leave it in the refrigerator to thaw before serving.
Liver Pate Note
It is perfectly normal for the top of the pate to be brown in color, while the middle of the pate is pink. This is good and does not mean that it’s not fully cooked.Print
Liver Pate (AIP)
- 12 oz. bacon (uncured, no nitrates, etc.), diced
- 1 large onion, thinly sliced
- 1 large leek
- 4 cloves garlic, minced
- 1 1/2 tablespoons poultry seasoning
- 2 lbs. pastured chicken livers (or half chicken liver and half beef liver)
- 4 bay leaves
- 2/3 cup sherry (dry or cream sherry, not cooking sherry)
- 1/4 cup coconut oil
- Prepare leeks by slicing thinly and washing in a large bowl filled with cool water. Leeks are very dirty and sand will fall to the bottom. Scoop out of the water and set aside.
- Heat a large dutch oven to medium heat. (I love my Le Creuset for this.) Once hot, add the bacon. Stir until cooked but not crispy.
- Add coconut oil; then the onion and leek to pot. Stir well until soft.
- Next, add garlic, poultry seasoning and bay leaves. Stir well for about 30 seconds. Add chicken livers and stir until brown on the outside and no longer red or bloody-looking. (sorry for that)
- Add in the sherry and continue to cook until the liquid is reduced, but not dry.
- Add the liver mixture to a food processor and process until smooth.
- To store, I like to fill freezer-safe four-ounce containers with the pate then add a little splash of olive oil to coat the top. Put about a half to one teaspoon of the olive oil on top, then swirl around to coat. This will help keep the pate fresh.
- Allow to cool completely, then refrigerate or freeze.
- It is perfectly normal for the top of the pate to be brown in color, while the middle of the pate is pink. This is good and does not mean that it’s not fully cooked.