Chicken Liver Pâté – suprisingly delicious and amazingly nutritious

Chicken Liver Pate


1 lb chicken livers (Bell & Evan’s Organic is my choice)

½ cup chopped white onion or shallots

2 Tbsp grass-fed butter

1 tsp allspice (or nutmeg)

¾ tsp salt

¼ tsp black pepper

1/3 cup bourbon (can substitute red wine, or other alcohol, or chicken broth)

¼ cup currants or raisins

1 Tbsp powdered gelatin

2 egg yolks (optional)

2-4 Tbsp grass-fed butter (for pureeing)


Drain chicken livers.  Sauté onion/shallots in 2 Tbsp butter for 5 minutes on medium heat, add allspice, salt and pepper and cook 1 minute longer. Add in chicken livers and sauté 10 minutes on medium-low heat, or until firm and cooked inside. Add alcohol or broth and currants/raisins, cover, and simmer on low for 5 more minutes. Turn off heat.  Sprinkle on gelatin, wait 1 minute then stir in.  Allow mixture to cool 15 minutes. Puree in food processor with egg yolks and additional butter until smooth. Transfer to serving dish and chill 6 hours or more.  Serve with sliced French bread or crackers and pickles.