Chicken or Beef Liver Pate

Chicken or beef liver pate

Livers are one of the highest nutritionally dense foods. Specifically beef liver. However, I do find beef livers to be very strong. The choice is up to you. You can use either beef or chicken livers for this recipe. If you use beef liver, I suggest adding extra cream or butter to "soften" the taste.
I recommend only using organic livers since livers are the detoxifying organ.
Prep Time40 mins
Cooling time30 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: French


  • food processor


  • 1 tablespoon butter or ghee
  • 2 large red onions
  • 500 grams organic chicken or beef livers
  • 2 cloves garlic
  • 2 bay leaves
  • ¼ teaspoon fresh thyme
  • teaspoons freshly ground allspice
  • 1 tablespoon organic milk or cream
  • 50 grams butter or ghee
  • 2 tablespoons brandy, whiskey or sherry


  • Caramelise the chopped onion in 1 tablespoon of butter over medium heat, continue to add water to prevent the mixture from sticking. This should take about 15-20 minutes
    caramelised onions for chicken or beef liver pate
  • Add cleaned livers, garlic, thyme, bay leaf to the pan and fry until livers are barely pink in the middle and no longer bloody. This should take about 5-10 minutes
  • Remove from heat and toss the bay leaf. Allow the mixture to cool before blending
  • Once cooled, blend in a food processor adding the softened butter, milk, allspice, alcohol and season to taste.
  • Scoop pate into ramekins. This recipe should make 2-3 ramekins. You can melt extra butter and pour on top of pate which will keep in the fridge for 1 week and the freezer for 2 months
    Chicken or beef liver pate