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Paleo Chicken Liver Pâté

September 14, 2016

Paleo Chicken Liver Pâté



Currently, the modern American diet doesn't contain enough organ meat. Somewhere along the line, people got squeamish about the thought of eating any other part besides the muscle from the animal. Our early hunter-gatherer ancestors used every part of the animal; fur and hide for warmth, bones for weapons/tools, and they ate pretty much every part of the carcass including the brain, kidneys, liver, and even some unmentionable parts.

Liver is sometimes referred to as "nature's multivitamin." It is the nutritional powerhouse of all the organ meats and is super high in Vitamin A (which is awesome for eye health and decreasing inflammation), as well as folic acid, iron, chromium, copper, and zinc. Not only are organ meats high in protein, they provides all nine essential amino acids that your body needs to function effectively. Talk about a winning food item!

We try to incorporate as much pate into our diet to get the magical benefits from liver. Unfortunately, most pate is made with milk powder and weird oils. So, what do you do when you can't Paleo compliant items? Make your own! This recipe is so simple and really quick to make. You can add more spices to change up the flavor profile, and even freeze part of the batch if you think you won't eat it quickly enough. (Just thaw out and consume, no reheating required). Pate is perfect on some Paleo Crackers, or eaten with cut veggies. 

Makes about 1 cup

8 oz chicken liver
1 tsp. chopped garlic
2 Tbsp. chopped white onion
1/2 tsp. salt

1/4 tsp. paprika (optional) 
1 tsp. pork lard
Pepper to taste (optional)
In a pan, fry up the chicken liver with all ingredients listed.
Once liver is cooked, pulse in food processor till smooth.
Cool in fridge for at least 30 minutes.
Spread on Paleo Crackers or bread, or use as a spread on veggies.

Note: If you omit the paprika, this recipe becomes AIP friendly. 

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