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Chicken Liver Pate

Do you need to be converted to eating offal? This is great place to start. Chicken livers are full of nutrients, cheap, easy to cook and actually quite delicious!


(serves 3-4)

  • 4 tbs butter or olive oil

  • 250g organic or free-range chicken livers, trimmed

  • 1/2 red onion, finely diced

  • 2 cloves garlic, crushed

  • 2 tbs herbs: thyme, oregano, rosemary or sage (or a mix)

  • Salt and Pepper

  • 1 tbs red wine vinegar


  1. Heat 2 tbs butter/olive oil in a frying pan over a medium heat and sauté the onion and garlic.

  2. Add the chicken livers and cook on each side until they are just cooked in the middle (don't overcook).

  3. Add the vinegar, herbs and seasoning and stir well to incorporate the flavours. Transfer the mixture to a blender or food processor. Puree, gradually adding the remaining butter/olive oil, until smooth.

  4. Blend in additional sea salt and black pepper to taste and transfer to a ramekin or small bowl and allow to cool.

  5. Seal well with an airtight lid, or melt additional butter and pour it over the top of the pate to create a natural seal (this prevents the top of the pate drying out).

Store in the fridge.

Serve on crackers, celery sticks or blend into soups, stews, Bolognese or casseroles for extra flavour and nutrients (or to hide it from the haters).

Nutrient Facts

  • An excellent source of cheap, good-quality protein.

  • Best source of vitamin A - essential for skin, immune and eye health.

  • Very potent source all B vitamins, especiallyB12 and folate, essential for stable moods, brain health, foetal health and energy.

  • Excellent source of iron, in a highly usable form.

  • Abundant in minerals copper, zinc, selenium and chromium; for thyroid health, blood sugar balance, immune function and nervous system health.

  • Rich in CoQ10, important for cardiovascular health and energy production.

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