This creamy chicken liver pâté is made with butter, garlic, and thyme for a rich, flavorful spread. It's great for appetizers, snacks, and entertaining - a super nutrient-dense spread that's easy to make and full of flavor.
Looking for more ancestral appetizers?
Check out cod liver salad, beef tongue recipe, and canned cod liver pate.
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto, Primal, GAPS, Ancestral diet
- Tools Needed: stainless steel skillet, food processor
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Chicken Liver Pate Recipe
If you love my beef liver pate, you'll adore this creamy chicken liver version. It's lighter (if that's even possible with organ meats?) and creamier (thanks to all that cream and butter!).
It starts the same way - by caramelizing the onions, but the flavor profile is slightly different. While the beef liver version is bold with the umami kick of coconut aminos and many seasonings, this chicken liver version is more delicate and subtle, letting the creaminess shine through without overpowering.
Perfect for a lighter take on a classic nutrient-dense food!
Ingredients for Chicken Liver Pate
- Chicken liver: has a more delicate flavor compared to the stronger, richer taste of beef liver; therefore, I find it's not even necessary to soak it in milk.
- Onion: sauteeing the onion brings lots of flavor to the pate; you can use any type of onion - red, white, or yellow onion
- Butter: used as a cooking fat and is a rich, creamy base
- Heavy Cream: helps to thin out the pate and add a smooth, velvety texture
- Aromatics: fresh thyme and a few garlic cloves will give lots of flavor
- Salt & pepper: unrefined sea salt and white pepper bring all the flavors together
Make it Ancestral
For the maximum nutrient density, use pastured, clean chicken liver (from your local farmer if you can!) and raw cream to make this truly ancestral (you know? Kinda like how our ancestors made it?) Including these nutrient-packed foods into your diet once or twice a week supports the nose-to-tail philosophy.
How to Make Basic Chicken Liver Pate
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté onions
In a large stainless steel skillet, melt the butter on medium heat. Add chopped onion and sauté until translucent, approximately 5-6 minutes.
Step 2. Cook liver
Move the onions to the edges of the pan and add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
Step 3. Add aromatics
Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.
Step 4. Pour cream
Reduce heat to low and add heavy cream. Turn the heat off as soon as the cream is incorporated into the livers.
Step 5. Stir
Stir to combine everything well. It'll look like a big chunky mess, but it will all come together in the next step.
Step 6. Process
Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.
Helpful Tips
- Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
- Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
- Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
- Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.
Troubleshooting
- Pâté too thick? Add a splash of cream during blending to loosen the consistency.
- Pâté turns grey-ish? This is a natural reaction of iron in the liver when exposed to air. It's totally harmless, and the pate is still good to consume, but to prevent this, seal with a layer of melted butter or duck fat (rendered from slow cooker duck) before storing.
Product Highlight!
Food Processor
Use a sharp-bladed food processor to get a super-smooth, velvety pate. It blends well without overheating. I tried a high-speed blender, and while it works, it's more tedious because of the thick texture.
Serving Suggestions
This creamy chicken liver pâté is a sophisticated, nutrient-packed appetizer. Enjoy it on toasted sourdough (my personal fave!) or seed crackers, balanced with a drizzle of honey.
Frequently Asked Questions
Store in an airtight container and refrigerate for up to 5 days. These medium-size Weck jars are great for pate storage.
Yes, you can freeze it in an airtight container for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.
A grainy texture usually means the mixture wasn’t blended long enough. Process until completely smooth or the consistency is to your liking. Pâté is traditionally smooth and velvety, but a little texture is perfectly fine too!
Looking for more liver recipes? Here are some ideas:
Did you make this basic chicken liver pate recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Liver Pate
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow or white onion chopped
- 1 pound chicken liver roughly cut
- 2 tablespoons thyme leaves approx. 4 sprigs
- 3 garlic cloves minced
- ½ cup heavy cream more to desired texture
- 1 ½ teaspoon sea salt
- ⅛ teaspoon white pepper
Instructions
- In a large stainless steel skillet, melt 2 tablespoons of butter on medium heat. Add chopped onion and saute until translucent, approximately 5-6 minutes.4 tablespoons unsalted butter, 1 medium yellow or white onion
- Move the onions to the edges of the pan and add remaining butter. Add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.1 pound chicken liver
- Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.2 tablespoons thyme leaves, 3 garlic cloves, 1 ½ teaspoon sea salt, ⅛ teaspoon white pepper
- Reduce heat to low and add heavy cream.½ cup heavy cream
- Stir to combine everything well. It will be chunky but that's okay.
- Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.
Notes
- Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
- Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
- Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
- Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.
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