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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!
Hi Alexia, I think lamb liver would be too heavy for this recipe as would beef liver. Duck, chicken, goose liver would be best.
Hi Sarah,
Would this work with lamb's liver do you think? We just bought half a pastured lamb, and I'm wondering what to do with the liver, kidneys, and heart.
Alexia
Hi Beth, I put them in with the bones when making chicken stock.
Thanks Sarah! What do you do with the heart, neck and gizzard that also come inside the whole chicken?
Beth
Hi Celeste, the sherry is mostly for flavoring. I've never left it out so not sure how it would taste without it.
Thanks so much for the video, Sarah! Your videos are always great. I love passing them on.
Silly question… Is the sherry used for flavoring? Or does it serve an additional purpose in the recipe (like as a preservative)? I don't normally have alcohol (even cooking alcohol) in the house, and I'm wondering if I should make an exception.
Sarah, FYI – We've linked back to this post.
Hi Deliana, please email me directly about this. Thanks. thehealthyhomeeconomist at gmail dot com
Thank you Sarah for all your videos. They really help a lot. I was wondering where do you buy your chickens. I live in Tampa too but the chicken I buy is not local. I would love to buy local if I can. Thanks, Deliana
Hi Beth, I get the livers from the whole chickens. Just partially thaw the chicken and remove the liver from inside the chicken (he puts them in a bag) and then stick the chicken back in the freezer. It's not completely thawed so should be fine.