Basic Chicken Liver Pate


Delicious way to acess the great benefits of organ meat into the diet. Tasty appetizer and also as a spread.

Shelley H Lane, inspired by Sally Fallon, Nourishing Traditions Coodbook

Fairly cheap

Basic Chicken Liver Pate
Preparation time
Cooking time
Waiting time 1h


For 10 Dozen(s)


  • 3 tablespoon(s) Animal fat, butter, ghee, bacon fat, lard, or even coconut oil
  • 1 pound(s) chicken livers (other livers could be used instead such as beef or duck)
  • 0.5 pound(s) mushrooms, fresh, or dried (which must be soaked first)
  • 1 whole large onion
  • 0.67 cup(s) dry white, or vermouth wine
  • 4 part(s) 2 cloves garlic for each part of recipe
  • 0.5 teaspoon(s) dry mustard
  • 1 tablespoon(s) rosemary or sage
  • 2 tablespoon(s) parsley, dill or basil, fresh best, may add more
  • 1 teaspoon(s) lemon juice
  • 0.5 cup(s) butter, ghee, or coconut oil
  • pinch(es) sea salt (to taste)

Basic Chicken Liver Pate Directions

  1. Melt animal fat in a heavy skillet, (depending on diet restrictions, butter, bacon fat, coconut oil, ghee,etc).
  2. Brown onions until translucent.
  3. Add mushrooms, 1/2 of the garlic, livers, stirring until liver is browned.
  4. Add wine, lemon juice,mustard, lemon juice, and continue cooking uncovered, until liquid absorbed.
  5. Add rosemary or sage.
  6. Cool. Process in food processor with softened butter, ghee, or coconut oil, and the rest of the garlic, parsley,dill or basil.
  7. Salt to taste.
  8. Scrape out of processor and place into mold.
  9. Chill. Serve as a spread or on a platter. 

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