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Chicken Liver Pate

Prep Time:

10 minutes

Cook Time:

25 minutes


3 cups



About the Recipe


1½ lbs Chicken Liver

½ cup Ghee, Grass-Fed Butter or Duck Fat

1 large Onion, chopped

3 loves Garlic

¼ cup Dry White Wine

2 Bay Leaves

2 tsp Salt

½ tsp dried Thyme


Sauté the onions and garlic in the fat until translucent. Add all other ingredients but the wine. Simmer on low until lightly brown but still some pink; do not overcook! Turn off heat, add the wine, and stir well.

Cool. Remove bay leaves and put through a food processor, blender, or Vita Mix until smooth.

Serve with crackers or on sourdough toast.

We highly recommend sourcing your chicken liver from a regenerative farm for the cleanest, most nutrient-dense meat. Some of our favorites are Triple E Farms, Reverence Farms, and Polyface Farm. Even better, find a local farm near you!

Follow along in Maureen's kitchen as she makes this nourishing and healing breakfast soup!

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