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Chicken Liver Pate

Let’s talk about nutrient-dense real food recipes, Chicken Liver Pate. Organic chicken livers provide us with one of the highest sources of vitamin A, B12, D, and K and are also a rich source of iron. This delicious recipe can be part of a very satisfying lunch plate or a snack that will surely hit the spot.

INGREDIENTS (Makes approx. 3 cups)


  1. Rinse the chicken livers and pat them dry.

  2. Melt 40g butter in a saucepan and add eschalot, garlic, celery, and bacon. Sauté for 3-4 minutes, or until starting to brown.

  3. Add chicken livers, and sauté for 2 minutes until starting to just brown.

  4. Add broth to pan along with bay leaf and remaining butter. Simmer for 2-3 minutes. Turn the livers and continue to simmer for another 2 – 3 minutes.

  5. Remove saucepan from heat and allow to stand for 5-10 minutes.

  6. Discard the bay leaf and transfer the remaining ingredients, including liquid, to a food processor or blender. Add nutmeg and salt and process until the patê is entirely smooth.

  7. Transfer to a glass container and top with additional melted butter to preserve the pate. Given this recipe makes so much pate, I like to portion it into small glass jars. It will make about 8 to 10 120ml portions.

  8. Refrigerate for about 4 to 5 hours so that it becomes firm. The pate will keep in the fridge for up to 1 week and the freezer for up to 2 months.


  • You can also swap the butter for ghee if you are sensitive to dairy.

  • This recipe was adapted from The Natural Nutritionist recipe.

    Pate has a rich history, and in Australia, until recently, it was considered a gourmet food primarily for adults. Something to accompany a cheese platter, perhaps, or enjoy at Christmas. However, my two-year-old is possibly one of the biggest pate fans I know. Rich in iron, vitamin A, B12, D, and K, I am not unpleased with his pate obsession. I share this with him on crunchy toddler-approved vegetables, toast, or direct from the jar with a spoon. Have you shared pate with your kids?

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