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Chicken Liver Pate

Easy to make, nutrient dense, gluten-free,
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer, Snack
Cuisine: French, Eastern European, Central European
Keyword: chicken, paleo, gluten-free, dip, pate, liver
Servings: 25 serves

Equipment

  • food processor

Ingredients

  • 900 g chicken liver any liver will work
  • 1 onion
  • 6 cloves garlic
  • ¾ cup grass-fed butter divided into ¼ cup and ½ cup
  • ⅔ cup chicken broth
  • ½ cup grass-fed cream
  • 1 tsp salt
  • 1 tsp dried thyme
  • ¼ tsp all spice

Instructions

  • Cut and clean livers, I remove the main stringy bits and set them on a paper towel to dry them out a little before cooking.
  • Pan fry diced onion and crushed garlic in ¼ cup butter until onion softens and the smell is divine.
  • Add livers and cook until browned on the outside. You might need to do in batches depending on the size of your pan.
  • Blend the onion, garlic, and liver in a food processor until smooth.
  • Add cream, stock, herbs, and spices and remaining ½ cup of butter and blend again until smooth.
  • Place in containers (I put it in sealable 250ml containers).
  • If you want to make the airtight you can pour melted butter on the surface (when cooled) to seal the pate and prevent any discoloration on the top.

Notes

Either store in the fridge to be consumed within a week or two. Or freeze and defrost in the fridge as required.