Chicken Liver Pate

Chicken Liver Pate


500g organic chicken livers
1 onion, diced
3 slices of bacon
1 clove of garlic, sliced
250g organic butter
100mL white wine
1 Tbs fresh herbs such as rosemary, thyme, tarragon, or parsley, finely chopped


Heat 60g butter in a fry pan, add onion and garlic and saute for 1 minute. Add bacon and chicken livers and saute until opaque. Add herbs and white wine and reduce to just a moist consistency. Remove from pan and let cool.

Transfer all ingredients to a blender, add remaining butter and blend until smooth. Transfer to glass containers with a lid and refrigerate.

Chill time is 1 hour and it will make enough for two small jars.

Note: don’t overcook the livers; seal them both sides and then remove from heat. Blend all ingredients only when cooled.

It’s important to use organic liver only; it’s the detoxifying organ after all.

Additional melted butter can be drizzled over the top to preserve colour and help to keep the pate from forming a skin on top.

Credits: Joanna Rushton (Rocket Fuel on a Budget)

Photo Credits: Chris Dangtran