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A garlicky, onion and shallot-rich pâté that tastes like the savory base of a chicken soup! Packed with nutrition and easy to eat - you're going to love it! | glownotes.co

Paleo Chicken Liver Pâté

This super savory liver pâté is smooth, creamy and packed with flavor! Not a liver fan? Don't knock it until you try it — this recipe converts all non-liver lovers to this nutrient-dense powerhouse!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients

  • 1/2 pound chicken liver — raw, organic, and pasture-raised
  • 1/2 of a large sweet yellow onion — peeled and chopped
  • 6 large shallot cloves — peeled and chopped
  • 6 large garlic cloves — peeled and chopped
  • 1 cup rendered duck fat — organic is best
  • 1/4 cup coconut aminos
  • 2 tsp apple cider vinegar
  • 1/4 tsp sea salt

Instructions

  1. Place chicken livers in a bowl and cover with filtered water. Using a spoon, or your hands, gently stir the livers under water to rinse them. Drain in a strainer placed in the sink.
  2. Place a large skillet on the stove over medium heat. Add in the duck fat and heat until melted. Once melted, add in the onion, shallot, and garlic. Stirring gently, sweat the alliums until they're just translucent, about 5-8 minutes.
  3. After that, turn the burner to medium-low and add the liver, coconut aminos and salt. Cook gently, stirring periodically and flipping the livers with a spatula so both sides brown evenly, another 5-8 minutes. Once livers are browned**, take the pan off the heat.
  4. Cool the pan for 5 minutes, then transfer the mixture into a blender or food processor. Add in the apple cider vinegar. Blend until the pâté is smooth like mousse. Transfer the pâté into a glass container and let it sit in the fridge overnight, allowing the flavors to develop.

Recipe Notes

** Livers are done when they have firmed up a bit (you can check by pressing on one or two with your finger or the back of a small spoon), with their outsides clearly browned, and their myoglobin trickling out. If you're unsure, try temping them; the livers are done when their internal temperature reaches 165° F. When cooking meat, I often use a thermometer to double-check my work. I highly recommend this method if you're new to cooking meat, if your immune or digestive system is compromised, or if you're cooking for someone who has a compromised immune or digestive system. Here's the thermometer I use.

  • Sourcing — Make sure to find a good source for your livers and duck fat. If I’m not buying mine directly from the local farmer’s market, I’m getting them from a co-op like PCC or a natural grocery store like Whole Foods. You can usually find organ meats and cooking fat in the freezer section.

  • On-Demand Individual Pâté Portions for “Supplementing” — I recommend freezing the pâté in a food-grade silicone mold, like this one. Once the pâté is frozen, you can pop out the portions and keep them in an airtight container in the freezer. When you're having a hankering, pop out a portion, let thaw in the fridge (or place it in an airtight container or bag and submerge it in a bowl under a faucet trickling with cold water.) The pâté will stay fresh for 3 months in the freezer.