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Easy recipe for chicken liver pate blended with bacon, herbs, and spices for a delicious and nutrient-dense spread on crackers or toast.
Liver and liver pate is one food that some hesitate to incorporate into their kitchen routine. This may be the case even after making the changes required to transition to the wise ways of Traditional Cooking.
Not all liver tastes the same! In other words, just because one type of liver doesn’t appeal doesn’t mean that you will dislike them all. Â
Beef liver, for example, is rather unappealing to me due to its extremely strong flavor. I only consume it via desiccated liver capsules.
On the other hand, I absolutely love duck or chicken liver pate.
By the way, liver is one of the organ meats that is considered “giblets“.
In fact, if I was stranded on a deserted island and could only pick a single food to eat, it would be chicken liver pate both for its fabulous and highly enjoyable flavor as well as for its amazing nutrient density.
Liver was considered a sacred food in many Traditional Cultures and was used for boosting fertility and birthing healthy babies.
It contains ample amounts of both natural cholesterol and real Vitamin AÂ among other critical nutrients necessary for vibrant health.
**You will need to find a clean, pastured source of organ meats before attempting this recipe. Just any source of liver just won’t do!
I suggest this brand of organic chicken livers as acceptable if you don’t have a pastured poultry farm nearby (which would be the optimal choice).
Serving Suggestions
These homemade grain-free herbed crackers or this recipe for sourdough tortilla chips go deliciously well with this pate!
Chicken Liver and Bacon Pate
Easy recipe for chicken liver pate blended with bacon, herbs, and spices for a delicious and nutrient-dense spread on crackers or toast.
Ingredients
- 1/2 cup chicken or duck livers organic and preferably pastured
- 1 cup grassfed bacon chopped
- 1/2 onion finely chopped, preferably organic
- 1 clove garlic minced, preferably organic
- 1/4 cup butter melted, preferably grassfed
- 1/2 Tbl Sherry
- 1 Tbl dried cilantro
- sea salt
- pepper
Instructions
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Melt butter in a saucepan and lightly saute chicken livers until just pink in the center.
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In a separate saucepan, sauté the chopped bacon for a few minutes and then add the onion and garlic. Continue cooking until until the onion is slightly caramelized and the bacon is cooked through.
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Transfer the contents of both pans to a glass bowl and mix in sherry and cilantro. Let cool for 10 minutes.
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Transfer to a food processor and blend until very smooth. Taste. Add sea salt and pepper if needed and pulse the food processor a few times to mix.
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Transfer chicken liver pate to a small, glass bowl with a lid and chill for 1-2 hours until set.
Recipe Video
Recipe Notes
1-2 tsp fresh chopped cilantro may be substituted for the dried.
Spanish or white onions work best with this recipe.
**Reader tip: Mix the bacon drippings with the butter for extra bacon flavor in the pate!
Sarah,
Thanks for this great video. We haven't yet tried liver or pate, but this is inspiring! Question: How do you get 3 livers for the recipe? We get chickens from your farmer and they come frozen with the liver inside. So if we thaw the chicken and the liver with it, is it ok to refreeze the liver(s) until we have 3 or more to make pate? Thanks!
Beth
try blending in a couple of hard boiled eggs into the pate. That is the way my Bubbe made it (also she used shmaltz instead of butter).
I’m not even Jewish and that’s how I learned to make my Chopped Chicken Liver, with hardboiled eggs, and lots of shaltz, NO bacon, no spices except onion, salt and pepper. Yum!
Hi Alix, as long as the bacon is from pigs that are outside in the sunshine and the bacon is chemical free, then I am fine with it too! Bacon has no vitamin D in it unless the pigs are exposed to the sun. We LOVE good quality bacon in our house.
Thanks for this great recipe, Sarah. I have been needing to restart making my chicken liver pate and now I have motivation to try this recipe. thanks! P.S. Everyone still beats up on bacon even if they can accept liver due to its nutrient content…I can't think of one thing wrong with no nitrate/nitrite organic bacon. So, I'm good with that type of bacon. I'm assuming you are too?
Hi KR, I just love it plain, but some lettuce would be lovely too.
I haven't made chicken liver pate in years. If I can find a good chicken source I'll try yours. Just wondering what else you would put on the sandwich?
My mother found that calf liver (from veal) is a much milder tasting liver than beef liver. I tend to "hide" calf liver in meatloaf and the kids took to it just fine in that venue. I look forward to trying this recipe.
Okay, this will be a good experiment to try on my stored up chicken livers!
No worries – your wife will love this recipe, Pavil. The pate I made during last night's videoblog shoot is already half gone! Super yummy as a sandwich spread!
Timely post, Sarah.
Since recently acquiring the Traditional Food lifestyle, I have been looking for ways to incorporate organ meats, including fermented meats (from pastured animals).
My wife turns her nose at beef liver, too. (Must be a chick thing. :)) She complains about whatever I use as a marinade, so beef liver currently isn't very popular at my home.
Anyway, this is something we can try. – Thanks