Chicken Liver Pate

Chicken Liver Pate

I know a lot of people find the idea of eating liver off putting, but it’s incredibly nutrient dense!  If you’ve not ever tried it, I recommend making it into a pate first as it’s less confronting to eat.  I highly recommend sourcing organic and grass fed quality liver to.

Chicken liver pate is typically made with lots of butter and onions.  This is a delicious dairy and gluten free recipe, which is also FODMAP and SIBO friendly.

This recipe is so simple to make and absolutely delicious!  If you don’t fancy serving on crackers, I like serving on carrots and celery sticks – seriously yummy!!



Chicken Liver Pate



Chicken Liver Pate

Print Recipe
Cooking Time: 20


  • 500g Free-range or Organic Chicken livers
  • Olive Oil (I like to use infused onion and garlic oil)
  • Approx 1/2 cup of coconut cream (put in the fridge to solidify)
  • Salt & Pepper
  • Herbs of your chose - I like to use thyme



Saute the chicken livers in your chosen oil until cooked through


Add coconut cream, herbs and salt and pepper


Blitz in the food processor until at a smooth consistency


Pop into an airtight container and then into the fridge to harden


Olive oil can be substituted for Coconut Oil, just as delicious.

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