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Chicken Liver Pâté

Prep Time1 hr 5 mins
Cook Time2 hrs 15 mins
Total Time3 hrs 20 mins


  • 1 lb chicken liver (I recommend pasture-raised and organic)
  • Juice from 1/2 lemon
  • 1/4 cup butter, ghee, or coconut oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper


  • Squeeze 1/2 lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge.
  • Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel.
  • Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
  • Add the onions and cook until translucent, about 5 minutes.
  • Add the liver, garlic, balsamic vinegar, and fresh thyme and stir to cook for about 5 minutes until the balsamic vinegar is has been reduced.
  • Remove from heat to cool slightly.
  • Place the mixture into a food processor, with sea salt, ground pepper, and the remaining butter, ghee, or coconut oil.
  • Blend until smooth. Add more salt, to taste.
  • Pour the mixture in ramekins or a bowl, then cover and refrigerate for at least 2 hours until firm.
  • Serve cold with gluten free toast, crackers, or vegetables!