Perfect Pâté Recipe

Perfect Pâté Recipe - Simple and delicious

This Pâté Recipe is one of my favorites. I must admit that learning how to prepare and consume organ meats has been a journey for me! It took me a while to learn to like most organ meats, but this Pâté Recipe has a mild and savory flavor and I liked it right away.

Organ meats are an excellent source of Iron, fat soluble vitamins, b-vitamins and more. They are often called “nature’s multivitamin” and with good reason as they are one of the most nutrient dense foods available. Like bone broth, organ meats were once a commonly consumed food but they have been largely forgotten in our fast-paced world.

Some organ meats are difficult to prepare, but this Pâté Recipe is simple enough for even a beginner cook to make easily and its mild flavor is a great introduction to organ meats. It can be served on grain free crackers, cucumber, or other vegetable slices. I’ve found that my children naturally love Pâté when it is made this way, especially if they are served it at a young age.

Our youngest daughter was given bone broth, liver, small amounts of meat and a lot of fermented and cooked vegetables as first foods and she now loves a wide variety of foods. I’ve talked before about our “Food Rules” that we follow with our children to teach them to like a wide variety of foods and how these rules (guidelines) were derived from my mother’s French heritage. I’ve heard it said that “The French enjoy food more and obsess about it less” and I think that the French are also great at focusing on a diverse and (mostly) real food diet with an emphasis on healthy fats, properly prepared organ meats and exquisite vegetables.

Perfect Pâté Recipe




Yield 6 +

A delicious Pâté recipe that uses fresh liver, spices, herbs and butter for a creamy and velvety Pâté that can be served on homemade crackers or vegetables.


  • 1/2 pound chicken livers (I order from a local farmer or US Wellness Meats)
  • 6 Tablespoons grass fed butter (or coconut oil, but the taste will be different)
  • 1/2 cup finely minced onion or shallots
  • 1 clove of garlic, finely minced
  • 1/2 teaspoon dried Thyme leaf
  • 1/2 teaspoon each of salt and pepper.
  • 1 bay leaf (optional)
  • 3 Tablespoons Brandy or Scotch (or Apple Cider Vinegar but taste will be different)
  • 2 tablespoons heavy cream (preferably raw)


  1. Note: You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.
  2. Melt 3 tablespoons of the butter in a skillet. Add finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
  3. Meanwhile, trim the connective tissue off of the livers. Add livers to pan and sprinkle with salt, pepper and thyme and add the bay leaf if using, Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
  4. Add the Brandy or Scotch and cook until it thickens, 2-3 minutes.
  5. Remove from heat and let cool for about 5 minutes. Discard bay leaf. Put in food processor or blender and puree until smooth. While blending/pureeing, add the additional butter and cream (if using). Add more salt and pepper to taste, if desired.
  6. Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Put in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld. Serve with homemade grain free crackers or vegetables. I like to make vegetable chips by cooking turnips and beets in coconut oil and serve on that.
  7. Enjoy!

Courses Condiment

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

If you’ve been hesitant to try offal, this Pâté Recipe is a great place to start!

If it is your first time to consume organ meats, please let me know how you liked it!

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Reader Comments

  1. Thank you for the recipe. My kids love liver (both chicken and beef) and I adore pate as well. I love new ways to prepare one of our favorite organ meats!

  2. Hmmm…I don’t see the ingredients. Is it just me? It sounds delightful though. I love pate, but I hate that store bought has sodium nitrite in it. I want to try this recipe!

  3. I’d love to try this! Looks like the ingredient list got forgotten 🙂

      • Is cream supposed to be one of the ingredients? Because I see cream in the recipe…I’ve only had liver once and it was store bought and I hated it. I really want to try this though!

        • Yep. Should be fixed now. Had a tech glitch with the ingredients and still working out the bugs. THanks for letting me know!

      • Can you do this recipe with beef liver? I just bought so much grass fed beef liver. I am trying to see what to do with it–going from vegetarian to eating organ meat is a HUGE shift for me!

        • I haven’t tried it. It would have a little stronger of a flavor but you definitely could try it

  4. Looks good – would like to know what ingredients are though! Always looking for new ways to prepare offal.

  5. Hi Katie, the ingredients for this recipe is missing. This is a recipe I would like to try. Thanks

  6. Hi there!

    The ingredients aren’t listed 🙂 excited to try it as the last time I made pate didn’t turn out so good…

  7. I love pate! I add diced bacon to mine from time to time. It’s delicious on grilled summer squash, atop scrambled eggs, or or in lettuce wraps.

  8. This is great…I just tried liver for the first time a few week ago and love it with onions. Have been wanting to try a pate.

    Is it normal for leftover liver to turn green? I sauteed liver, onions, and butter. When I took the leftovers out of the fridge parts of the liver had turned green. Liver was in the fridge for about 48 hrs in a airtight glass container.

  9. I love liver! It’s scary at first but now it’s something I really crave. When I lived in Greece I remember my father-in-law chasing me around the house with a forkful trying to get me to eat it. Wish I had listened to him sooner!

  10. Thanks for the recipe! I have been dragging my feet about getting offals into my diet. Would this recipe work for beef liver? I know it has a more pungent flavor than chicken or duck, but it’s what I have in my freezer.

    • It would but I’d try slow cooked liver and onions or grinding it in to ground beef first to make it easier to adjust.

  11. Would you share your vegetable chips recipe with us?

  12. How long can you store this in the fridge?

  13. I just recently made pate for the first time last week and I loved it! I ate liver as a child so I don’t have an issue with the flavor, I actually like it. But recently I have started adding organ meats to my family’s weekly meals and I thought I’d try something different. So happy I did. I experimented with it the second time I made it and added sour cream and a few slices of cheese when I blended it up in the food processor. So yummy! Thanks for sharing your recipie!

  14. I love pate! Thank you for posting this recipe. I had bariatric surgery earlier this year, and pate was a godsend during my “pureed foods only” stage. I’m onto solid foods now, but I still love pate for the protein and taste!

  15. Is there a substitute for the heavy cream? I’m allergic to dairy but maybe I could use coconut milk instead?

  16. This is the 2nd batch we have made at our house- the first flew out of the fridge so fast! I’ve always be a fan of pate, but its nice to have a delicious, junk-free, homemade version handy. Thanks for the great recipe!