My Favorite Paleo Recipes:
Chicken Liver Pâté

      Alvin H. Danenberg, DDS     Nutritional Periodontist
      August 17, 2016   [printfriendly]

Chicken Liver PâtéI have written about organ meats before. They are nutrient dense and should be on everyone’s menu at least once or twice a week. Chicken liver is one of my favorites. This recipe takes sautéed liver and combines herbs and other ingredients into a smooth and spreadable appetizer or main course. I love to eat it with a spoon, but most may beg to differ. It is a great spread on celery sticks or cucumber slices.


As optional ingredients, you could incorporate some healthy mayo and chopped hard-boiled eggs  into the pâté to create a softer spread with added texture. Personally, I love the pâté just by itself.


Chicken Liver Pâté



  • 2 Tbs ghee or coconut oil
  • 1 Red onion, chopped
  • 3 Cloves garlic, chopped
  • 1 Tbs dried chopped basil
  • 1 Tsp turmeric
  • 1 Tsp sea salt
  • 1/2 Tsp ground pepper
  • 1 Lb pastured chicken liver
  • 1/4 Cup red wine
  • Optional: Healthy mayo; Hard boiled egg



  1. Heat ghee or oil in pan on medium-low heat
  2. Sauté onions and garlic in pan until soft
  3. Add basil, turmeric, salt, pepper
  4. Raise heat to medium and add livers to pan and brown (do not overcook, medium rare is perfect)
  5. Deglaze with wine
  6. Allow to cool
  7. Place ingredients from pan into food processor
  8. Pulse food processor until desired consistency
  9. Remove liver mixture and place in mixing bowl
  10. Adjust salt and pepper to taste
  11. Serve as is, or chill pâté in refrigerator
  12. Optional: Stir in mayo and chopped egg to liver pâté


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