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Easy Paleo Chicken Liver Recipe (Keto, Whole30, AIP)

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29
  • Yield: 18 1x
  • Category: Appetizer
  • Method: Sautee
  • Cuisine: AIP
  • Diet: Gluten Free


Delicious EASY liver pate!



  • 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


  1. In a sauce pan or large skillet, on medium-low heat melt fat.
  2. Small dice onion, garlic & celery and add to skillet.
  3. Saute for 5 minutes until tender, moving often, then add in the mushrooms, if you are using them.
  4. 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.
  5. Add vinegar, stir and remove from heat.
  6. Carefully transfer all of it to a Vitamix blender. Blend until smooth.
  7. Transfer to ramekins or mini mason jars. You can top with some bacon fat & more herbs.
  8. 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!


  • Serving Size: 1/18th of recipe
  • Calories: 74
  • Fat: 4
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 6