Chicken Liver Pate with Fresh Herbs

Make delicious chicken liver pate at home with just a few wholesome ingredients. Our pate is easy to make and tastes refreshingly sweet and vibrant, making this nutrient-dense food a gourmet but effortless addition to your diet.

Liver: A nutritional powerhouse

Liver stands out as one of the most nutrient-dense foods on the planet.

Rich in essential vitamins and minerals, such as vitamin A, B vitamins (particularly B12 and folate), heme iron, copper, choline, and all the essential amino acids, this delicacy offers a concentrated source of nutrients vital for optimal bodily functions.

The bioavailability of these nutrients surpasses many other food sources, making it a gourmet treat and a potent nutritional powerhouse.

Liver Pate: An easy and tasty treat

Liver pate is a delectable and effortless way to enjoy liver regularly. However, skip the store-bought, canned varieties, which often use liver from industrially raised animals and contain numerous additives.

Making liver pate at home is simpler than you might think, requiring just a few essential ingredients and a food processor. With the right tips and tricks, you can ensure your pâté tastes refreshingly sweet and vibrant, rather than overpoweringly strong or bitter.

Read on for our delicious chicken liver pate recipe, or check out our beef liver pate recipe and sardine pate.

Tips and tricks for perfect chicken liver pate

1. Choose the right liver: For a nutritious and tasty pate, choose liver from chickens that have been pasture-raised.
2. Clean and rinse the livers properly: Remove all the membranes and connective tissue. Use cold water and a splash of lemon to rinse the livers. There’s no need to soak them in milk.
3. Mind the cooking time: Avoid overcooking the livers. Overdone livers not only lose their nutrients but also acquire a bitter taste.
4. Seasoning matters: Hold off on adding salt during the cooking process. Salt can intensify the bitterness in livers. Instead, season after you’ve turned off the heat.
5. The power of onions: Be generous with onions. They impart both sweetness and added nutrition to the pâté.
6. Go fresh with herbs: Incorporating fresh herbs will enhance the flavor profile of your pâté, making it bright and aromatic.
7. Add a twist: For an upscale touch, introduce a shot of bourbon just before the livers finish cooking. This will elevate the depth of flavor.
8. Preservation tip: Seal your pâté jar with butter or ghee. Not only does this create a delectable top layer, but it also helps the pâté last longer in the fridge.

Ingredients you need

You only need a handful of wholesome ingredients to make a delicious chicken liver pate:

• 350 grams pasture-raised chicken livers
• 1 medium onion (either red or yellow), finely chopped
• 1 leek (white part only), cleaned, halved, and thinly sliced (can substitute with an additional onion)
• 3 garlic cloves, minced
• A small bouquet of fresh herbs (fresh rosemary, fresh sage, fresh thyme), finely chopped
• 3 tablespoons extra virgin olive oil, plus an additional 2-3 tablespoons for blending
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon melted butter, clarified butter, or ghee, for sealing

This recipe makes about 1 1/2 cups of pate. The suggested serving size is 1/4 cup.

How to make chicken liver pate

Prepare the Livers: Clean the chicken livers by removing any membranes. Halve each liver and rinse them thoroughly in cold water with a squeeze of 1/2 lemon. Pat them dry using paper towels.

Sauté the Vegetables: In a large sauté pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the onions and leeks, cooking until they begin to caramelize, approximately 10-12 minutes.

Cook the Livers: Add the minced garlic, chopped fresh herbs, chicken livers, and black pepper to the pan. Cook for about 3-4 minutes, stirring occasionally to ensure even cooking. The livers should be slightly pink in the center when done – avoid overcooking as they can become bitter.

Blend: Remove from heat and let the mixture cool for a few minutes. Season with salt. Transfer the cooled liver mixture to a food processor or a suitable container if using an immersion blender. Add 2-3 tablespoons of extra virgin olive oil and pulse until it achieves a smooth paste consistency. Be careful not to over-blend.

Adjust Seasoning: Taste the pâté and adjust the seasoning if necessary.

Store: Transfer the pâté to a jar, smoothing out the top. Pour the melted butter or ghee over the pâté to create a seal. Garnish with additional fresh herbs if desired. Seal the jar and refrigerate.

Serve and Store: This pâté can be refrigerated in an airtight container for up to 3-4 days. For longer storage, consider freezing in smaller portions.

Can you freeze chicken liver pate?

Absolutely, chicken liver pâté can be safely frozen, preserving its rich flavors and creamy texture for future enjoyment. For convenient portioning, I recommend using 1/4 cup Souper Cubes silicone molds.

When you are ready to indulge, simply transfer your frozen pâté portion to the refrigerator, in a closed container, and allow it to thaw for a few hours. This ensures that your pâté remains fresh, delicious, and retains its original consistency.

Serving suggestions for our liver pate

Our favorite way to serve this delicious chicken liver pate is with our gluten-free, keto-friendly crackers: the Flaxseed Crackers with Za’atar Spices or the Keto Crackers with Tigernut Flour and Hemp. In this combination, it makes for a great charcuterie board food.

For a heartier option, spread it on a toast of our gluten-free and lectin-free bread.

We love to top it with fresh herbs, salads, or broccoli microgreens.

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