dairy freeegg freegrain-freelow FODMAPnut freepaleoprimalRecipessoy-freesugar free

Paleo Chicken Liver Pâté (dairy-free)

paleo chicken liver pate

If you balk at the idea of consuming liver, then you’ve never had a really good pâté. And you have no idea what kind of delicacy you’re missing. I had to start making this paleo chicken liver pâté at home when I went dairy-free, and I find it to be mildly addictive.


Liverpostej is a very important part of the traditional Scandinavian smorgasbord. But it requires a good deal of fat (lard, butter, cream, bacon fat) to get it to taste so great. Since I can’t do dairy, I struggled with getting the right flavor (and masking that oxidized-iron taste that liver has). So I stopped trying to do it the Scandinavian way, and went the French route. I have never looked back. This recipe is really easy and tastes phenomenal! Plus, the Scandinavian way has you pulsing raw livers in your food processor, something I never really enjoyed. In this recipe, you cook the livers first, then pulse. Much nicer on the nose. I make this weekly and have it as an afternoon snack often. Liver is full of iron and B vitamins, so indulge, guilt-free!


6 Tablespoons dairy-free, soy-free Earth’s Balance, natural buttery spread. Or ghee. Or real butter.
1/2 cup finely minced yellow onion
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 pound chicken livers, drained
2 Tablespoons Cognac or dry sherry
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup (or less) or less almond milk or cream/cream substitute of your choice
FOR ASPIC (optional)
1/4 oz. or one envelope of gluten-free gelatin
1/4 cup cold beef or chicken broth
3/4 cup beef or chicken broth, heated to boiling


This recipe is adapted from the classic Silver Palate Cookbook by Julie Roos & Shiela Lukins.

Melt butter in a skillet. Add the onion, garlic and thyme and cook, covered, over medium-low heat for about 25 minutes, or until onion is tender and lightly colored.

Meanwhile add the celery tops, peppercorns and bay leaves to 6 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.

Add chicken livers to water and simmer gently for about 10 minutes; livers should still be slightly pink inside.

Drain the livers, discard celery tops, bay leaves and peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steal blade. (NOTE:If you are on a low FODMAPs diet, strain the onion & garlic before adding the butter to the bowl). Add Cognac, salt, pepper, allspice and 4 teaspoons of the green peppercorns. Process until smooth.

Slowly pour in enough cream/cream substitute while blending, until you get the smooth consistency you desire. Don’t put in too much liquid. Transfer to a 2-cup terrine and stir in remaining peppercorns (or you can save some peppercorns for decorating with, below). Cover and refrigerate for at least 4 hours before serving. Let pâté stand at room temperature for 30 minutes before serving.

If there aren’t a lot of pâté eaters in your household, you can also scrape the pâté into little ramekins and freeze some for a later date. Just place back in the refrigerator to thaw overnight, the day before you want to serve.

For a professional touch, you can top the pâté with aspic. Mine is probably a bastardized version of the real thing, because the real aspic from consommé is apparently very time-consuming. But I think this works quite nicely for my needs. 🙂

To make aspic:

Sprinkle gelatin over cold broth in a medium bowl. Let stand one minute. Add hot gelatin and stir until gelatin completely dissolves, about 5 minutes. Let cool slightly. Pour over the top of the pâté. It will firm up in the refrigerater (after about 3 hours). For even more fun, you can decorate by placing a sprig of thyme on the top of the pâté before pouring the aspic, and/or dot the aspic with the remaining green peppercorns.

Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
Spread the love

Get Your Free Meal Plan!

Subscribe to our mailing list and get recipes, meal plans and health tips delivered to your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get recipes, meal plans and health tips sent to your inbox.