Quick and Easy Chicken Liver Pate Recipe - Dr. Axe

Chicken Liver Pate Recipe

Chicken liver pate recipe - Dr. Axe

Did you know that liver can be considered a superfood? It may not be a leafy green or wild berry, but liver is one of the most nutrient-dense foods on the planet. So, if you’ve been wondering if liver is good for you, the simple answer is absolutely!

The thought of eating liver may not be so appealing to you, but that’s because you’ve never tried my chicken liver pate. It’s a quick and easy recipe I make at home all the time. And it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables.

So if you’re open-minded and adventurous enough to try eating liver, blend up this chicken liver pate. And did I mention that it’s completely gluten-free and can be considered a keto diet recipe? Give it a try and let me know what you think!

How Do You Eat Pate?

If you’re hesitant about trying chicken liver pate, or any type of pate for that matter, keep it mind that its accompaniments can make for a much more enjoyable experience. Pate is rich in flavor and may even be described as gamey, so it works best when it’s spread on a gluten-free crostini or sourdough bread. A crusty, crunchy piece of bread goes perfectly with pate because of the textural contrast of the two foods.

I also love pairing my pate with fermented vegetables, like pickles or pickled red cabbage. The acidity and crunchy texture of these veggies go well with the spreadable pate.


Chicken liver pate recipe - Dr. Axe

And, of course, pate tastes better with some butter, which is why I like to add grass-fed butter as a top layer of my chicken liver pate. I also add rosemary, thyme, garlic and shallots when preparing my chicken liver pate to give it a more well-rounded and pleasing taste.

Did you know that thyme belongs to the mint family? It contains thymol, which gives it antiseptic properties and makes thyme a popular ingredient in mouth washes and hand sanitizers. It has a subtle minty flavor and pairs well with meat dishes.

And I chose to use shallots in my chicken liver pate recipe because it adds a sweet and pungent flavor to the mix. Shallots are part of the onion family, and they are considered an important plant in medicinal Indian practices, like Ayurvedic medicine.

With the right combination of ingredients and accompaniments, you will be surprised how much you enjoy the taste of chicken liver pate. It’s rich in flavor and makes for the perfect appetizer or lighter meal.

Nutrition Facts

One serving of my chicken liver pate made using this recipe contains roughly the following: (1, 2, 3, 4)

Chicken liver pate ingredients - Dr. Axe
  • 109 calories
  • 10 grams protein
  • 7 grams fat
  • 1 gram carbohydrates
  • 0.1 grams fiber
  • 0.2 grams sugar
  • 9 micrograms vitamin B12 (392 percent DV)
  • 6,422 IUs vitamin A (275 percent DV)
  • 1 milligram vitamin B2 (92 percent DV)
  • 335 micrograms folate (84 percent DV)
  • 3.5 milligrams vitamin B5 (71 percent DV)
  • 31 micrograms selenium (57 percent DV)
  • 5.5 milligrams vitamin B3 (40 percent DV)
  • 0.5 milligrams vitamin B6 (39 percent DV)
  • 0.2 milligrams copper (32 percent DV)
  • 5 milligrams iron (29 percent DV)
  • 173 milligrams phosphorus (25 percent DV)
  • 1.5 milligrams zinc (19 percent DV)
  • 0.17 milligrams vitamin B1 (16 percent DV)
  • 10 milligrams vitamin C (15 percent DV)
  • 0.17 milligrams manganese (10 percent DV)
  • 75 milligrams sodium (5 percent DV)
  • 12 milligrams magnesium (4 percent DV)

How to Make Chicken Liver Pate

Chicken liver pate step 1 - Dr. Axe

To begin making your chicken live pate, chop three cloves of garlic and one shallot.

Chicken liver pate step 2 - Dr. Axe

Next, chop one sprig of rosemary …

Chicken liver pate step 3 - Dr. Axe

and one sprig of thyme.

Chicken liver pate step 4 - Dr. Axe

Now your ingredients are ready to go. Take out a medium-sized saucepan and add in your chopped garlic, shallots, rosemary and thyme, plus a teaspoon each of salt and pepper.

Chicken liver pate step 5 - Dr. Axe

You’ll also want to add 3 tablespoons of butter. I prefer using grass-fed butter because it’s richer in fatty acids and fat-soluble vitamins.

Chicken liver pate step 6 - Dr. Axe

Sauté this mixture for about 5 minutes and then get ready to add in 1 pound of chicken livers.

Chicken liver pate step 7 - Dr. Axe

Cook the chicken livers until the pink disappears. This should take about 15 minutes. Use a spatula to flip and stir the livers so every side is cooked evenly.

Chicken liver pate step 8 - Dr. Axe

Next, add all of the ingredients from your saucepan to a food processor and blend them until they’re smooth.

Chicken liver pate recipe - Dr. Axe

Then spoon your chicken liver pate into a dish and spread it out evenly. You have the option to melt 3 tablespoons of butter on top fo your pate too.

Chicken liver pate recipe - Dr. Axe

Before you dive in, chill your pate in the refrigerator for 1–2 hours.


Chicken liver pate recipe - Dr. Axe

I love spreading this healthy and delicious pate on a gluten-free crostini with fermented vegetables or fruit and veggie spreads. Enjoy!

Prep Time

25 minutes

Total Time

2 hours 25 minutes



Meal Type



  • 3 tablespoons butter + 3 tablespoons butter, melted for topping (optional)
  • 1 pound chicken livers
  • 3 cloves garlic
  • 1 shallot, chopped
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a saucepan over medium heat, combine 3 tablespoons butter, garlic, shallots, rosemary, thyme, salt and pepper, sautéing for about 5 minutes.
  2. Add chicken livers and cook until pink disappears (about 15 minutes).
  3. Add all ingredients to a food processor and blend until smooth.
  4. Spread liver pate into a dish and top with melted butter.
  5. Chill in fridge for 1-2 hours.
  6. Serve on a gluten-free crostini with your favorite toppings.

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  1. Janet on

    I made this today (but substituted the butter with olive oil/coconut oil to make it AIP first stage compliant). I’m actually impressed it is quite tasty even with the coconut oil! (I miss butter sooo much). Thank you for this quick and simple recipe. Now to find compliant bread… :)

  2. Mary Kay Bachman on

    My husband is plant based, but after a hip surgery he needed a blood transfusion. We won’t let that happen again! Chicken livers dressed up in pate and on special crackers will help build his blood back up. Thanks Dr. Axe!

    • Dr. Josh Axe, DC, DNM, CN on

      Good question, William. Kosher laws prohibit eating blood. Livers, which are full of blood, can only be consumed after being cooked thoroughly. Utensils used to cook and livers should be marked for liver only and washed separately from other meat dishes.

  3. Ana Jane Ivacove on

    Delicious! I don’t know how many oz of liver pate is recommended, but I indulge in about 6 Oz a week: not sure if that’s too much. But I’m loving it!!! Thanks for the recipe dr. axe!

  4. Carmen on

    Thank you Dr. Axe for posting this recipe. I made it tonight and it was pretty darn good. Even my husband and six year old daughter ate it. I have been afraid to make liver after hearing people say how gross it is, but I want to eat it for the healthy benefits. This recipe is one I will make again!

  5. Gin on

    oh! I love pate. Learning to may my own has been in the back of my mind, wondering, would it be good alternative to those processed sandwich meats from the store? Thank you for sharing this recipe!

  6. Brankica on

    We often prepare chicken liver with onion with seasoning, but we don’t blend it to pate. Once liver is fried, after 15-20 min, you can eat them as they are, as a part of main meal

  7. Ori Atalyah on

    I wouldn’t cook the liver or the other ingredients. Raw is better for you. Heat destroys vitamins. Cooked foods deplete our bodies enzymes that are required for digestion.

  8. Becky on

    Thanks for the nutritional advice. I have been incorporating more bone broth in my diet so the recipes for this are very helpful.

  9. DeeH on

    Your recipe looks really good. When I was a child it was made with chicken fat from other cooked chicken dishes. Could that be used instead of butter, at least within the pate itself, or would it be unhealthy compared to the butter? I don’t think I’ll go to the effort of doing that, so I will use butter, but I’d like to know in case the opportunity arises. Thanks.


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