Chicken Liver Pate

Chicken Liver Pate


Chicken Liver is a fantastic source of iron and other essential nutrients. It actually has a higher iron content than beef liver but with a much milder flavor. Eating organ meats can be a little intimidating but chicken liver pate is a great place to start. This classic French mousse is packed with flavor as well as protein and healthy fats that your body craves. With the addition of Ketologie Roast Chicken Bone Broth this recipe is truly a superfood.

Serve chicken liver pate with low carb dippers like pork rinds, fresh veggies, cheese crisps or seed crackers. Pate is a perfect accompaniment with charcuterie boards or any other chilled appetizers. Great for parties or any gatherings and a must for any true foodie.

Before plastic wrap and tupperware containers clarified butter was poured over pate to seal the container as a means of preservation. Make sure to smooth out the pate and pour over enough butter to cover the entire surface of the container. Chill in the fridge and just crack right into it when it’s time to serve.

Pro Tip* marinating the chicken livers overnight in cream and hot sauce not only tenderizes the meat and adds flavor. It also removes any of the iron taste making this recipe a great introduction to nose to tail eating.



16 oz Chicken Livers
1 cup Heavy Cream
2 scoops Ketologie Roast Chicken Bone Broth
1 stick Grass Fed Butter
1 tbsp Dijon
1 bulb Garlic Cloves (about 3 tbsp minced)
1 Medium Shallot (about 2 tbsp minced)
1 tbsp Fresh Rosemary
1 tbsp Fresh Oregano
1 tbsp Fresh Thyme
½ tbsp Coarse Ground Black Pepper
½ tbsp Coarse Sea Salt.
1 tbsp Green Peppercorns w/ Brine


Rinse off chicken livers then generously season with salt and pepper.

Marinate chicken livers in ⅓ cup heavy cream and 1 tbsp hot sauce over night if possible. Discard marinade.

Next day remove the chicken liver from marinade and add to a pot with all ingredients including fresh heavy cream.

Simmer on low for about 30 minutes until livers have become fork tender.

Add mixture to a food processor and pulse until completely smooth.

Scoop mixture into ramekins, make sure to smooth out the mixture so it’s flat and leave a little space at the top. Pour over melted butter so that Pate is completely covered. Place a rosemary sprig in the center of each ramekin. Chill for at least 2 hours.

Store up to 2 weeks in the fridge. Serve with veggies, pork rinds, cheese crisps or seed crackers.

Chicken Pate