Update for Functional Medicine practitioners: liver is a methylation/epigenetic superfood since it’s high in methionine, cysteine, zinc, B2, B3, B6, folate, B12, betaine and choline. No other ingredient matches its broad-spectrum methylation nutrient support. Liver is a detox organ, so ALWAYS choose organic! To learn more about how to eat and live your way to methylation health, click here for articles and our eBook, which contains over 40 exclusive recipes, free of gluten and dairy as well as dietary plans and lifestyle interventions.
Enjoy this chicken liver pate recipe any time of the week. If you’re interested in some of the additional health benefits of chicken liver pate and the positive effects it has on your cholesterol, make sure you read our blog here.
Chicken Liver Pate
Ingredients
- 6 Tbsp Olive oil or ghee From grass-fed cows
- 1 Pack Organic chicken livers About 1 lb-best if trimmed
- 1 Small Onion Chopped
- 2 Cloves garlic Chopped
- 1/4 Cup Heavy cream From grass-fed cows
- 1 Tsp Fresh thyme or 1/2 tsp dried
- to taste Salt and pepper
Instructions
- Heat the oil/ghee in a large pot. Add the chicken livers, onion, garlic and sauté gently until cooked through, about 15-20 minutes.
- Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes.
- Add salt and pepper to taste, and process to combine well. Transfer the mixture to a container (with lid) and store in the refrigerator. It will thicken as it cools.
Recipe Notes
Variations!
Dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use cashews and make sure to blend long enough for the cashews to completely 'melt' into creaminess.
Low FODMAPs, dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use coconut cream (the solid contents of a refrigerated can of full-fat coconut milk, reserve the liquid for another use). Omit the onion and garlic.