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Paleo Chicken Liver Pate

Posted on Nov 16, 2014 | 0 comments

Paleo Chicken Liver Pate

Paleo Chicken Liver Pate


This luxuriously rich, and nutrient filled Paleo Chicken Liver Pate, can add an exotic note to any holiday gathering. Especially good on toasted slices of my Paleo Seeded Bread, it pairs nicely with dry red wine. I’ve actually made it often for my family for dinner, as I love liver and I can scarf down half of this recipe in one sitting, as a meal. For those who don’t think they care for liver, pate can be an easy introduction to eating other forms of offal (organ meats).


Historically in the era of waste-not-want-not, when no part of a butchered animal was thrown away, ideas for cooking liver begat pates. Offal: skin, bones, hooves or hide, every part of an animal was made useful or edible. The French are experts at making dishes based on parts of an animal that many Americans would shun. I used my experiences of eating traditional French and Jewish pate recipes to come up with my own Paleo Chicken Liver Pate.


Always looking for ways to increase my intake of gut and joint healthy Paleo Bone Broth, I included it as an ingredient in this Paleo Chicken Liver Pate. It adds to the nutritional powerhouse of this dish, making it very high in vitamins A, B-6, B-12, folate, iron, niacin and selenium. Don’t care for eating leafy greens? Did you know you can get all the same vitamins, in higher concentrated amounts, by eating liver once a week? That’s how paleolithic people, who lived in cold weather climes, got their vitamins and trace minerals, during the many frigid months when all they could acquire were game animals or cold water fish.




Paleo Chicken Liver Pate


  • Prep time:  15 minutes
  • Cook time:  5 minutes
  • Servings:  8


  • 1/2 cup duck fat, schmaltz, butter, ghee, bacon fat or olive oil (I use duck fat)
  • 1/2 a medium yellow onion, chopped
  • 2 bay leaves
  • 1 pound organic chicken livers, chopped
  • 1 TBS. apple cider vinegar or red wine vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground thyme
  • 1/2 tsp. ground sage
  • 1/4 tsp. ground black pepper
  • pinch allspice
  • 1/2 cup beef, chicken or Paleo Bone Broth
  • 3 hard-boiled eggs


(Payton’s Paleo 30 Day Challenge friendly)

1) Cook 3 hard-boiled eggs. Set aside.

2) Clean and trim chicken livers of any connective tissue. Pat dry with a paper towel. Set aside.

3) In a skillet, saute chopped onions and bay leaves in oil of choice, until onions are translucent and starting to brown.

4) Add to skillet: chicken livers, vinegar and spices. Cook livers only about 5 minutes, until their centers are pink. You want tender livers, overcooking makes them tough and dry.

5) Add chosen broth to skillet and heat until just warmed. Remove bay leaves.

6) Place contents of skillet into a food processor with two of the hard-boiled eggs. Process well, until very creamy.

7) Chill in refrigerator at least 2 hours.


Serve the Paleo Chicken Liver Pate with the last hard-boiled egg, chopped, and sprinkled on top.


Paleo Chicken Liver Pate tastes wonderful served along with a tray of crudites (fresh chopped veggies) for dipping.



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