This easy Paleo Chicken Liver Pate is a must-try. A flexible and nutrient-dense pate recipe that can be made with bacon and beef or duck fat and chicken! Liver is nature’s multi-vitamin and this recipes cooks up in one skillet and then you blend it and store it. It’s savory and creamy and the seasonings mask the gamey liver flavor. The ideal intro to organ meat recipe. (1)
The best easy paleo chicken liver recipe
For those of us who actually enjoy the stuff… this easy chicken pate came out great! I have not eaten pate in some time, but I have always liked it. For some reason, I always thought it something over my head. While It’s actually pretty basic, the ingredients, are … not so much.
Traditional pate was made with duck livers. Really, any liver will do; The Paleo Mom will argue that grass-fed beef liver is best. I could not find any. Seriously. 3 different grocery stores (even Whole Foods) and no beef liver. But I did find ORGANIC chicken livers! Now, had they been conventional, I would have passed.
Then, what? Game changer… duck fat! Yes, please! Especially from Mary’s Farm. Love their chicken and duck! Bacon fat or ghee (not AIP) will work well too!
I have since made this Easy Liver Pate, which is so easy, various ways and I will explain those variations next!
So… want to get all (not so) fancy with it? I’ll show you how!
Different ways to enjoy this paleo chicken liver pate recipe:
- I have now tried EASY LIVER PATE with bacon fat & apple cider vinegar (instead of duck fat and balsamic) and it works great!
- I also made this with beef liver, using 1 pound, 3 tablespoons bacon fat and added in 1 cup of mushrooms to the onions. Also used apple cider vinegar and fresh rosemary in this combo and it turned out delicious… actually, my favorite to date.
Health benefits of pate
The Paleo Mom, who’s a doctor, says that “Compared to the muscle meat we are used to eating, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12. Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provide the important fat-soluble vitamins A, D, E and K. (2,3)
Organ meats are known to have some of the highest concentrations of naturally occurring vitamin D of any food source. Organ meats also contain high amounts of essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.” Need more reasons… read this article “Why Everyone Should Eat Liver”.
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Easy Paleo Chicken Liver Recipe (Keto, Whole30, AIP)
- Prep Time: 15
- Cook Time: 14
- Total Time: 29
- Yield: 18 1x
- Category: Appetizer
- Method: Sautee
- Cuisine: AIP
- Diet: Gluten Free
Description
Delicious EASY liver pate!
Ingredients
- 1/4 cup duck fat or bacon fat (see variations above)
- 4 cloves of garlic
- 1 sweet onion
- 1 stalk celery
- 1 cup sliced mushrooms (optional)
- 1 pound liver (chicken or beef, diced)
- 1 teaspoon dried Italian herbs, or 3 teaspoons fresh rosemary
- 2 teaspoons salt
- 2 tbsp aged balsamic vinegar or apple cider vinegar
Instructions
- In a sauce pan or large skillet, on medium-low heat melt fat.
- Small dice onion, garlic & celery and add to skillet.
- Saute for 5 minutes until tender, moving often, then add in the mushrooms, if you are using them.
- Add in livers and cook stirring often for 8 minutes. Stir in the salt and herbs, you want the livers to remain pink in the middle.
- Add vinegar, stir and remove from heat.
- Carefully transfer all of it to a Vitamix blender. Blend until smooth.
- Transfer to ramekins or mini mason jars. You can top with some bacon fat & more herbs.
- Close lid tightly and refrigerate. What you won’t eat within 5 days, freeze. This pate can be eaten on the same day, but will be much better in a day or two!
Nutrition
- Serving Size: 1/18th of recipe
- Calories: 74
- Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
Sorina Riscuta says
It’s my favourite liver pate recipe and I come back to it over and over again. I have also made it with beef liver. Cristina’s recipes are simply amazing !
Lisa says
Recovering liver-hater here.
And…I love this recipe! Just finished it and I tried it warm. Delicious!! My husband loves liver and dug right into this. I used pastured chicken livers but will try grass fed/finished beef liver next time for variety.
The only change I made was to use organic lemon juice instead of vinegar (since my husband is allergic to apples).
Great recipe that I will be using again & again!
Cristina Curp, FNTP says
Thank you so much Lisa!!! So glad you and the husband loved it.
Pete says
Amazing! made it with goose fat instead of duck, tastes amazing 😀 thank you!
Cristina says
ohh that sounds amazing
Katrina says
Hi! This sounds delicious and I want to give the recipe a go 🙂 I live in Australia and we don’t really have the definition of ‘sweet onion’ or perhaps not that type of onion available but I am thinking the closest thing we have could be shallots. Would that work in this recipe? Thanks!
Cristina says
They’re also called Vidalia onions, a yellow onion would work too. If you use shallot, use 2 🙂
Neda says
I really meant to make this but I don’t eat pork or duck fat….what could I replace it with? ?
Cristina says
you can use nice tallow or chicken schmaltz
Adrienne Edwards says
I’ve made this twice, and I LOVE it!!!! So simple, yummy and affordable! Plus, I FEEL awesome! Eating liver every day lights up my brain… I’ve been dreaming more, finishing difficult tasks, and just overall feeling like a super hero,
Cristina says
Yeayyyy!!! Liver FTW!
Carley says
This is AWESOME!! Thank you for sharing, I will be sharing with my family as well so excited to find something delicious that I can eat on my new diet
Brittany says
This recipe is delicious! I’ve been actually looking forward to eating liver haha. Thank you!! 🙂
Cristina says
amazing!!! thank you
Hayley says
Hi! I’ve never made pate before but I’m so excited to try. Would this recipe work if I used lamb liver? My grocery store didn’t have beef or chicken livers 🙁
Cristina says
Yes, I’ve made it with lamb liver before!
Hayley says
Oh thanks for reassuring me. Haha.
Lourdes says
I’m working up the courage to make this!
Do you have to “de vain” the beef/chicken livers? I read up and it looks like some have a string of fat attached to them that can be tough.
Cristina says
I’ve never had to do that
Alexandra Gidstedt says
Should I leave the lives a little pink even if I am using chicken liver?
Cristina says
Yessss
Ariel says
I forgot to add vinegar and I already put the pate in the fridge. Should I reblend with the vinegar???
Cristina says
Hmm… if it’s cooled down, no. You could just drizzle a litle vinegar or add a splash of lemon when you’re eating it.
Alicia says
Made this yesterday, delicious! I pulled it out of the fridge to eat again today and the top and areas on the sides that had little air pockets had a green twinge. Is this normal or should I toss it?
The container in the freezer seems to have the same thing though far less presumably because it got colder faster.
Cristina says
This isn’t fermented, so I wouldn’t worry about it. The fat does get a green tinge from the herbs and organ meat, in general, is weird color when cooked. If it smells and tastes right, you’re good to go.
Tracy Sheehy says
Can this be frozen and if not, how long will it last in the refrigerator?
Cristina says
Yes I freeze it in portion sizes, 4ounce mason jars 🙂 In the fridge lasts 5 days.
Stephanie says
Fantastic, heavenly, soooo good and so easy. I plan to make this often in bigger batches and freeze. It made 4 perfect single serve containers. I drizzled bacon fat on top as suggested and it was a nice touch.
Cristina says
yeahh!!! #teamliver thank you so much!
allyson says
MAde it last night and had my first container for dinner tonight. polished off the whole thing – it is so yummy and my body just says yes to this great nutrition. thank you
Cristina says
Yeahhh thank you Allyson!!!
Bre says
Pretty darn good! I made this earlier and had trouble keep my haNds off the container wHile it cooled in the fridge lol. I used chicken livers, bacon fat, balsamic, mushrooms and dried rOsemary (plus the celery garlic and onion). thanks for sharing!
Cristina says
Whoot Whoot!! Thank you Bre!!!