Chicken Liver Pâté

Liver is an organ meat, and while some may find its taste off-putting, it’s been enjoyed for thousands of years, dating back to ancient civilizations where it was prized for its dense nutritional value. Honestly, I’m not the biggest fan of eating it straight off (it’s definitely something I’m still getting used to), but pâté? I can enjoy that over and over again. Once you add in some onion, garlic, grass-fed butter, and cream, it transforms the flavour, masking that gamey taste and making it smooth, creamy, and absolutely delicious. If you are sensitive or intolerant to dairy, there are pâté recipes that use coconut cream instead. I haven't personally tried it myself, but I can imagine it would be equally delicious!

Liver, like many other organ meats, is one of the most nutrient-dense foods you can find. Whether it’s chicken, duck, beef, or lamb liver, it’s packed with essential nutrients like vitamin A, iron, B vitamins, folate, and copper. Since the liver plays such a key role in detoxification, it’s important to source it carefully. Try to find liver from well-raised animals, such as grass-fed, pasture-raised, or organically raised chickens, ensuring the liver is free from toxins like pesticides, herbicides, antibiotics, heavy metals, and growth hormones. You can typically find pastured-raised liver at your local farmers' markets, specialty butchers, or online suppliers like Feather and Bone and The Food Farm, both of which I’ve personally bought from.

Key nutritional benefits of liver:

  • Rich in Vitamin A
    Liver is one of the best sources of preformed vitamin A (retinol), which is the most active and bioavailable form of vitamin A for the body. Unlike beta-carotene, a precursor found in plant-based foods, the body can use retinol directly without needing to convert it. The body must first convert beta-carotene (found in foods like carrots, sweet potatoes, and spinach) into retinol before it can be utilised.

    Vitamin A is essential for vision, immune function, and skin health. 50g of chicken liver contains approximately 6,500 IU of vitamin A, which is over 200% of the recommended daily intake. So even a small serving can provide several times the daily requirement. Excessive amounts of vitamin A can be toxic, so moderate consumption is key.

  • High in B Vitamins
    Liver is packed with a range of B vitamins, particularly B12, which is vital for red blood cell production, brain function, and nerve health. It also contains folate (B9), B2 (riboflavin), and B3 (niacin), all of which play crucial roles in energy metabolism and cell health. 

  • Iron-rich
    Liver is an excellent source of heme iron, the type of iron found in animal products, which is more easily absorbed by the body. It helps prevent iron deficiency anemia and supports overall energy levels.

  • High in Copper
    Liver is a great source of copper, a mineral that supports the immune system, helps in iron absorption, and plays a role in energy production and nerve function.

  • Protein-packed
    Liver is an excellent source of high-quality protein, providing the amino acids needed for tissue repair, muscle growth, and enzyme production.

  • Rich in Trace Minerals
    Liver contains a variety of essential minerals like zinc, which is crucial for immune function, wound healing, and DNA synthesis; and selenium, which acts as an antioxidant protecting against cell damage.

Chicken Liver Pâté

This rich and creamy chicken liver pâté is packed with flavour, featuring hints of thyme, balsamic, and browned butter. Perfect as a spread for seed crackers, fresh bread or your cheese and dips board!

Disclosure: When I made the pâté, I adjusted the amount of butter and cream, tasting as I went. You’re more than welcome to add extra butter or adjust the cream depending on the consistency you prefer so there’s no right or wrong way to do it. The recipe below serves as a guide.

For Cooking the Liver:

  • 400g pastured raised or organic chicken liver, cleaned and trimmed (especially all the connective tissues)

  • 1 bay leaf

  • 1 onion, sliced

  • 2 garlic cloves, chopped

  • 1 tbsp balsamic vinegar

  • Good quality salt (like Celtic or Himalayan salt) and black pepper, to taste

  • 2-3 sprigs of fresh thyme

  • 2 tbsp grass fed butter, for cooking

For Blending:

  • 6 tbsp grass fed butter (salted or unsalted), room temperature

  • 4 heaped tbsp heavy cream or 2 heaped tbsp double thick cream (I used Barambah Organics Double Thick Cream which worked well. Heavy cream is usually easier to pour compared to double thick cream, which can give the pâté a slightly more watery consistency before storing it in the fridge, but it will harden once set)

  • Additional salt and black pepper, to taste

For Sealing:

Instructions

1. Cook the Liver:

    • In a pan over medium heat, melt some butter and let it slightly brown for added depth of flavour.

    • Add the sliced onion and cook for about 1 min until slighly soft and translucent.

    • Stir in the garlic and cook for another 15-20 seconds , then add the chicken livers, bay leaf, and thyme sprigs.

    • Cook for about 4-5 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink in the center.

    • Pour in the balsamic vinegar, season with salt and pepper, and cook for another minute.

    • Remove from heat and discard the bay leaf and thyme sprigs. Let cool slightly.

 

2. Blend the Pâté:

    • Transfer the cooked liver mixture to a blender or food processor.

    • Add the heavy cream/double thick cream and begin blending.

    • While blending, add the room temperature butter one tablespoon at a time, allowing each addition to fully emulsify before adding more. This helps create a smooth and silky texture.

      • Note: The pâté mixture might seem a little runny at this stage, but don't worry, it will harden up once set in the fridge.

    • Taste and adjust seasoning with salt and pepper if needed.

 

3. Seal the Pâté (see extra note below):

    • Transfer the pâté into ramekins or small jars, smoothing the surface. Leave a small gap on top if you are sealing the pâté.

      • This recipe yields about 2.5 small jars (250ml each) for me.

    • Melt the ghee or clarified butter and pour a thin layer over the pâté to seal it.

    • Let it set in the fridge for at least 2 hours before serving.

 

4. Serve & Enjoy!

    • Enjoy your chicken liver pâté with seed crackers, sourdough, or fresh vegetables such as carrot sticks or radish.

    • Store in the fridge and consume within 5-7 days. Pâté can also be frozen for up to 3 months. To thaw the pate, transfer the frozen pâté to the fridge and let it thaw slowly for 12-24 hours. This helps maintain its smooth texture and prevents excess moisture loss.

 

Extra note: Sealing pâté with ghee or clarified butter helps retain moisture and prevent oxidation, keeping it fresher for longer. A sealed pâté typically lasts 5-7 days in the fridge, compared to 3-5 days for an unsealed pâté, as the ghee acts as a protective barrier against air. Additionally, the ghee layer enhances the flavour and adds richness to the pâté.

The pâté with a layer of melted ghee on top

Give it a try and let me know how you go with the recipe. Feel free to tag me @yapnutrition on Instagram to show me all your pâté creations! Bon appétit! Enjoy!

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