Easy, Mild Chicken Liver Pâté

Easy to make Chicken Liver Pâté

Organ meats must be fresh and from healthy animals in order to make a tasty and nutritious dish.

Delicacies like pâté are overlooked or at best are considered too fancy to prepare regularly. The truth is that this recipe in particular is very simple to prepare and is very tasty when fresh chicken livers are used from free-range chickens. Also, organ meats are packed full of dense nutrition; which I presume is why there is a certain point when the belly and brain say in unison, “I’ve had enough!”

Easy, Mild Chicken Liver Pâté

Free of Dairy, Gluten, Nuts, Corn, Eggs, Soy


makes approximately 2 cups

Preparation Time

10 minutes

Cook time

30 minutes


*Use all organic and/or farm-raised ingredients.

1/2 cup olive oil

8 oz. livers – I prefer chicken livers (other poultry will do) as they have a milder flavor. I have also used lamb, which is a bit stronger in flavor. Remove tough or freezer-burned sections of liver.

1/2 large onion cut in 1/2” slices (sweet varieties are best)

3-5  approx. Rosemary sprigs

1 tsp. Himalayan Salt

Opt. Grape or Cherry tomatoes

Opt. Baby Greens

Opt. Balsamic Vinegar


  • In a medium skillet warm oil on medium-low heat.
  • Add onions and distribute to cover bottom of pan. Cover and let simmer for 2 minutes.
  • Spread livers on top of onions. Cover and let simmer for approximately 5 minutes.
  • Stir contents of pan.
  • Remove leaves from one large sprig of rosemary. Add to pan.
  • Let this all simmer for 10-15 minutes longer. Stirring occasionally.
  • Add salt to taste. (more can be added later)
  • Turn off stove and allow contents of pan to cool for 30-60 minutes.
  • Blend contents with an immersion blender in the cup that comes with the blender or another deep, high-sided container. (A food blender can be used also, but it is more work to make sure it all blends evenly and to scoop it all out from the bottom.)
  • Taste, add more salt if desired.
  • Transfer to a nice serving bowl. Chill. Before serving decorate the top with rosemary leaves, neatly sliced grape or cherry tomatoes or micro greens. You can also experiment with making the pâté slightly sweeter by adding balsamic vinegar while blending or drizzling on top before serving.
  • Serve with small pieces of toasted bread, crackers and even gluten free crackers.

Body-type and Wellness Insights

Pâté is not just for the Europeans any more.

There’s good reason that the seeming disposable part of the animals were made into specialty dishes back-in-the-day. They may not have known the nutritional content of foods, but our ancestors certainly knew that particularly foods and parts of animals made for healthier, stronger people- which meant a stronger tribe.

Organ meats are usually eaten in moderate amounts. That is, a person is more likely to eat an 8 ounce steak than 8 ounces of liver at one sitting. I believe that this is because a person can only process and only needs a small amount of this highly nutrient-dense food to gain big benefits. Likewise, if you crave such a food, nothing else will suffice.

For this reason I say that it is a good dish for all body-types. Air-types in particular, with a propensity towards weak digestion, can especially benefit from this healthy-fat-rich, nutrient-dense food!