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Chicken Liver Pate

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 hrs 45 mins
Total Time
6 hrs 12 mins
Servings: 6
Calories: 314 kcal
Course: Others

Ingredients

  • 16 ounces chicken livers preferably organic and free-range, trimmed
  • 1 ¾ cups plain kefir
  • 5 Tbsp ghee clarified butter, divided
  • 2 medium shallots peeled and diced
  • 1 celery rib diced
  • 2 cloves garlic peeled and chopped
  • 2 tsp fresh rosemary leaves
  • 2 tsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 Tbsp ghee melted

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. If you can plan ahead, rinse the chicken livers under cold water.
  3. Drain them, trim the sinew and connective tissue off and separate the lobes.
  4. Place the livers in a plaster freezer bag, seal and freeze them for one or two weeks. Defrost them in the refrigerator overnight.
  5. If you don’t freeze the livers, simply clean and trim them and place them into a bowl. Pour the kefir over the livers, cover them, and place them in the refrigerator for 4 hours or overnight.
  6. Rinse the kefir off of the livers and drain them in a colander.
  7. Heat 2 tablespoons of the ghee in a skillet over medium heat. Add the shallots, celery, and garlic. Sautee until the onions have wilted, approximately 2 minutes.
  8. Add the livers to the pan and cook until opaque, stirring often. This should take about 5 minutes.
  9. Add the remaining 3 tablespoons of ghee, rosemary, thyme, salt, and pepper to the livers. Continue to cook until the herbs are aromatic and the ghee has melted, about 1 minute. Turn off the heat and allow the livers to cool for a few minutes.
  10. Transfer the livers, shallots, herbs, and all the fat in the pan to a food processor or blender.
  11. Process or blend until smooth and creamy. Spoon the mixture into a small glass container or ceramic ramekins and smooth the top with a spatula. Place them into the refrigerator to chill.
  12. Melt 3 tablespoons of ghee. Spoon the melted ghee over the surface of the pate to form a thin protective layer of fat to keep it from discoloring.
  13. Cover and store in the refrigerator until ready to serve with celery sticks or seed crackers.

Nutrition Information

Calories 314kcal (16%) Carbohydrates 5g (2%) Protein 15g (30%) Fat 26g (40%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.05g Cholesterol 321mg (107%) Sodium 285mg (12%) Potassium 197mg (6%) Fiber 0.3g (1%) Sugar 4g (8%) Vitamin A 8555IU (171%) Vitamin C 15mg (17%) Calcium 101mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 314

% Daily Value*

Calories 314kcal 16%
Carbohydrates 5g 2%
Protein 15g 30%
Fat 26g 40%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.05g 3%
Cholesterol 321mg 107%
Sodium 285mg 12%
Potassium 197mg 4%
Fiber 0.3g 1%
Sugar 4g 8%
Vitamin A 8555IU 171%
Vitamin C 15mg 17%
Calcium 101mg 10%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.