Basic Chicken Liver Pate


  • 3 tablespoon(s) Animal fat, butter, ghee, bacon fat, lard, or even coconut oil
  • 1 pound(s) chicken livers (other livers could be used instead such as beef or duck)
  • 1/2 pound(s) mushrooms, fresh, or dried (which must be soaked first)
  • 1 whole large onion
  • 3/4 cup(s) dry white, or vermouth wine
  • 3 cloves or more garlic
  • 1/2 teaspoon(s) dry mustard
  • 1 tablespoon(s) rosemary or sage
  • 2 tablespoon(s) parsley, dill or basil, fresh best, may add more
  • 1 teaspoon(s) or more lemon juice
  • 1/2 cup butter, ghee, or coconut oil
  • 1 pinch of sea salt (to taste)


  1. Melt animal fat in a heavy skillet, (depending on diet restrictions, butter, bacon fat, coconut oil, ghee, etc.)
  2. Brown onions until translucent.
  3. Add mushrooms, 1/2 of the garlic, livers, stirring until liver is browned.
  4. Add wine, lemon juice,mustard, lemon juice, and continue cooking uncovered, until liquid absorbed.
  5. Add rosemary or sage.
  6. Cool. Process in food processor with softened butter, ghee, or coconut oil, and the rest of the garlic, parsley, dill or basil.
  7. Salt to taste.
  8. Scrape out of processor and place into mold.
  9. Chill. Serve as a spread or on a platter. 

Credit: Shelley H Lane, inspired by Sally Fallon, Nourishing Traditions Cookbook

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