Easy Chicken Liver Pate

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chicken liver pate Lately, I’ve been realizing more and more that I need to focus on eating more nutrient dense food.  That term gets thrown around a lot in the Paleo/Real Food Community for a reason; nutrient dense foods are amazingly good for you.   I started making broth again, making sure I was getting in my cod liver oil/butter oil and eating  liver a couple times a week. This is such a simple recipe but man, it is so good that when I make a batch, I cannot stop eating it.  It makes me feel like running when I know I should walk, and it is just packed with a ton of goodness for your body.   There is a pound of bacon in this recipe – yes, a pound and it helps a lot with the flavor.   If you’re new to organ meats, then reduce the amount of liver in order to build up your tolerance.  Your body will thank you for it! chicken liver pate

5.0 from 2 reviews
Easy Chicken Liver Pate
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
Instructions
  1. In a large skillet over medium-low heat add the coconut oil and diced bacon and cook for about 8 minutes until most of the bacon is translucent.
  2. Add the chicken livers and cook until they are all completely medium brown in color, about 8 to 10 minutes.
  3. Add in the dried thyme and garlic powder.
  4. Place this in a food processor.
  5. Separate the solid coconut cream from the milk and place the coconut cream in the food processor. Set aside the milk.
  6. Pulse in your food processor until completely smooth.
  7. Store in a airtight glass jar. Will keep 2 weeks. You can also freeze this is small jars and defrost as needed.

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Comments

  1. Lynn says

    Hi Kelly,

    This recipe looks awesome, thank you. I like chicken liver. My question is, what is the best way to separate the coconut milk from the cream in this recipe?

    • says

      I’ve been buying the Natural Value Coconut milk and it is fully separated when you open the can. I have no had to refrigerate it at all. If the brand you use is different, just set it in the fridge overnight and it will separate. I hope you enjoy it!

  2. S. says

    floured and fried chicken livers, well done until all redness inside is gone, then just before done, pouring on scrambled eggs is my favorite way to eat chicken livers. The tastes go so well together.

  3. Suzanne says

    I’ve been wanting to make this all week and finally got to it this morning before breakfast. I’ve only ever had chicken liver “hidden” in other foods, so I wasn’t sure what to expect. I liked it just plain and will probably grow to like it even better, but I really enjoyed it right out of the food processor topping a fried egg with sauteed avocados and mushrooms. It gave the meal a whole new depth of flavor. Thanks for the recipe. Definitely quick and easy!

  4. Dawn Johnson says

    Just made this and can I just say Yummy!!
    It was good before it went into the pate process, I couldn’t stop nibbling on it! So easy to make to!

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