Easy Chicken Liver Pate

chicken liver pate | itsmecharlotte.com
chicken liver pate | itsmecharlotte.com

Okay, if I'm being honest, I wanted to title this post f****** good chicken liver pâté but something told me that might not be a good idea—hehe. But seriously, this easy chicken liver pate is the bomb; it turned a pâté hater (that would be me) into a lover. I crave it now. Some days, it is all I want to eat. And I'm not going to deny those cravings because offal/organ meats are incredibly nutrient dense. If you are wondering, 'ew, why should I consume organ meats?', first of all, I was in your position not to long ago and now I am a devotee and two, please read this from Sarah Ballantyne. As stated in the article, organ meats are the most concentrated source of almost every nutrient, including vitamins, minerals, fats and essential amino acids. Wow. For the first six...okay, eight months, of my healing journey, I didn't attempt organ meats. I thought I could do without them, but trust me, they are crucial for healing, especially from autoimmune disease or leaky gut. With these conditions, your gut is often impaired, and thus you may not be absorbing nutrients as well from the foods you eat. That's why you want to eat nutrient dense power foods when you are healing, because even if you are not absorbing food fully, if you are eating offal/organ meats, you will still be getting a great boost of vitamins, minerals, healthy fats and essential amino acids that will help heal your gut and body. I love pâté year round, but especially during the summer months because it is a quick and easy protein that is pre-made and requires no cooking.

chicken liver pate | itsmecharlotte.com
chicken liver pate | itsmecharlotte.com

The Best Chicken Liver Pâté (AIP Reintro/Paleo)



Prep time:

5 mins

Cook time:

10 mins

Total time:

15 mins


20 ounces


  • 1 pound chicken livers
  • ¾ cup shallot diced
  • 1 tablespoon minced garlic
  • ¼ cup ghee + 1 tablespoon for cooking
  • ¼ cup coconut cream
  • 2 teaspoons fresh rosemary, chopped
  • 1.5 teaspoon culinary dried lavender
  • 1 teaspoon chopped parsley
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon pepper


  1. Melt 1 tablespoon ghee over medium heat and then add chicken livers and shallots. Cook until livers are cooked through then add garlic and combine. Cook until fragrant (approx 1 minute) and then add fresh herbs and salt and combine well. Turn heat off.
  2. Let ingredients cool and then transfer to food processor. Add ghee and coconut cream and process for 5 minutes or until very smooth. Taste and make any adjustments. Serve warm or cold. Store in fridge.


chicken liver pate | itsmecharlotte.com
chicken liver pate | itsmecharlotte.com