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Chicken Liver Pate
Feature, GoodLiving

Chicken Liver Pate 

Okay, I might lose some of you here. I know, I love a good plant-based recipe, too. Most of my recipes will be vegetarian or even vegan, but this one is quite the opposite: chicken liver pate. It may even be a stretch for some meat eaters. If you have never eaten these parts of an animal before, you might find the thought of it a bit off putting. Organ meat used to be a common food in the American diet, but nowadays, many might have little to no experience eating these super nutritional parts. I enjoy looking for ways to eat all the parts of an animal. Not only is it a great way to honor the animal that gave its life to sustain mine, but organ meat is some of the most nutrient-dense food available. Eating these parts of the animal also reduces food waste. 

So, let’s talk a little bit about the benefits of eating liver. Chicken liver stands out as one of the healthiest foods you can eat. It is sometimes referred to as “nature’s multivitamin”. Liver is one of the world’s best sources of choline, which is an essential nutrient for brain, muscle, and liver health. Most people are not getting enough of it. Liver is packed with lots of other vitamins too: A, B1 through B12, and C, along with minerals like iron, zinc, copper, phosphorus, folate, and selenium. It can boost energy levels, enhance brain function, and support healthy skin, hair, and more! Organic and pasture raised chicken options are the best, offering maximum benefits due to their higher nutrient content compared to conventionally raised chickens.

Chicken liver pate is perfect for spreading on crackers, or the best way, on a toasted baguette. Try using homemade pate instead of lunch meats—often loaded with nitrites and other additives that are simply not good for you—for sandwiches or wraps instead. Add a ramekin of pate to your charcuterie board and wow everyone. It’s a fancy appetizer that’s perfect for serving at your next dinner party. The whole vibe says something like French countryside…easy to make and elegant, yet rustic.

All the ingredients you need to create homemade pate. Photos by Nathalie Krull


3 tablespoons grass-fed butter

1 pound (16 oz) chicken livers—the higher the quality the more nutritious.

1 yellow onion, chopped

4-6 cloves of garlic, depending on your taste… coarsely chopped

2/3 cup dry vermouth

1 teaspoon dry rosemary, or a bit more if you use fresh rosemary

½ teaspoon dry mustard…I have never done it before, but I’m sure if you don’t have dry mustard, a regular old dijon mustard would work…maybe wait to put it in the pan till right after you turn it off the heat.

1 tablespoon lemon juice

Ingredients for after it cools:

3 tablespoons cream cheese, softened to room temperature

2 heaping tablespoons of European style whole milk yogurt…other plain yogurts probably will work too…but if you haven’t tried the European style whole milk yogurt, I highly recommend it! Great to use as a sour cream alternative…rich and creamy.

2 more tablespoon of butter, softened to room temperature

Salt and pepper to taste

If you choose to seal it with fat for a bit of a fancier presentation, guess what you’ll need?… even more butter! Oh yes, lots of butter. This spread is fat on fat on fat for that truly decadent spread. I know, I know, it’s a lot of fat, but that is why you should be using the best quality ingredients you can find. I would only add the extra fat seal if I was going to serve it to guests…or maybe umm, for a photoshoot…As long as it is sealed in fat, it can last a bit longer in the fridge… up to 3 weeks, but if you dip into the pate you will need to reseal the top to preserve it. Otherwise, without the extra seal, it’s best stored in an airtight glass container in the fridge for up to 1 week. 


  1. Melt butter in a pan. Add livers and chopped onions and cook. For about 10 minutes, stirring occasionally, until livers are browned and onions are soft. Don’t burn it!
  2. Add garlic, rosemary, lemon juice, dry mustard, and dry vermouth…cook until simmering, and all of the liquid has evaporated. Remove from the heat…Now would be a good time to add the dijon mustard, if you are using it instead of the dry mustard. Allow to cool.
  3. Once cooled, blend in a food processor with the remaining ingredients… the room temperature butter, and cream cheese, yogurt, salt, and pepper. Blend until it’s well combined and creamy…it should be smooth with no lumps. Take a little taste to make sure it’s salted properly, adjust as needed. 
  4. Pour, and scrape it out of the food processor and into a glass airtight container and place it in the fridge to set … or for a more elegant yet rustic appearance ready for guests. Place it in a shallow bowl or serving crock, and proceed to melt 2-3 tablespoons of butter to pour on top to seal it. I placed a sprig of rosemary for a little extra charm, but that will just be removed once it is eaten, it’s not necessary. 
The sprig of rosemary allows for an elegant presentation, A thin layer of melted butter seals the pate and allows it to be kept in the refrigerator for up to three weeks. Photo by Nathalie Krull

I hope you, your family and guests enjoy it as much as we do in my house. 

Wishing you good luck and good health with all of your cooking adventures!

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