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Perfect Pâté Recipe - Simple and delicious
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Perfect Pâté Recipe

Katie WellsApr 24, 2014Updated: Jan 5, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Poultry Recipes » Perfect Pâté Recipe

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 - Simple and delicious

Perfect Pâté Recipe

Katie Wells
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 18 mins
Total Time 5 hrs 38 mins
Course Condiment
Cuisine French
Servings 1 ½ cups
Calories 139 kcal

Ingredients
  

  • 6 TBSP butter (or coconut oil, divided)
  • ½ cup onion (or shallot, finely minced)
  • 1 clove garlic (finely minced)
  • ½ lb chicken livers
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp thyme
  • 1 bay leaf (optional)
  • 3 TBSP brandy (or scotch or apple cider vinegar)
  • 2 TBSP heavy cream

Instructions
 

  • In a medium size skillet, melt 3 tablespoons of the butter.
  • Add the finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
  • Meanwhile, trim the connective tissue off of the livers.
  • Add the livers to the 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.
  • Add the brandy or scotch and cook until it thickens, 2-3 minutes.
  • Remove the skillet from the heat and let it cool for about 5 minutes.
  • Discard bay leaf.
  • Put the livers in a food processor or blender and puree until smooth.
  • While blending/pureeing, add the remaining butter and cream if using.
  • Add more salt and pepper to taste, if desired.
  • Once mixture is completely smooth, remove it from blender and put in ramekins or a glass container and cover tightly.
  • Put in the refrigerator for at least 5-6 hours or overnight (preferred) to harden and let the flavors meld.
  • Serve with homemade grain free crackers or vegetables. 
  • Enjoy!

Notes

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.
I like to make vegetable chips by cooking turnips and beets in coconut oil and serve on that.

Nutrition

Calories: 139kcalCarbohydrates: 1.4gProtein: 0.5gFat: 13.4gSaturated Fat: 8.5gCholesterol: 40mgSodium: 278mgFiber: 0.3gSugar: 0.4g
Tried this recipe?Let us know how it was!

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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!

Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (26 Comments)

  1. Lauren

    April 25, 2014 at 11:28 AM

    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.

    Reply
    • Katie - Wellness Mama

      April 26, 2014 at 12:58 PM

      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.

      Reply
  2. Allyson

    April 25, 2014 at 9:39 AM

    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!

    Reply
  3. angela

    April 25, 2014 at 9:20 AM

    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.

    Reply
  4. Chrissie

    April 24, 2014 at 11:33 PM

    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.

    Reply
  5. Sara Anthony

    April 24, 2014 at 11:28 PM

    Hi there!

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

    Reply
  6. Sylvie

    April 24, 2014 at 9:58 PM

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

    Reply
    • Katie - Wellness Mama

      April 24, 2014 at 10:33 PM

      Tech bug on our side.. working on fixing it ASAP

      Reply
  7. Sallie

    April 24, 2014 at 5:39 PM

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

    Reply
  8. Marisa

    April 24, 2014 at 5:35 PM

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

    Reply
    • Katie - Wellness Mama

      April 26, 2014 at 1:08 PM

      Should be there now 🙂 Tech glitch

      Reply
      • Devon

        April 27, 2014 at 9:43 AM

        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!

        Reply
        • Katie - Wellness Mama

          April 29, 2014 at 10:20 PM

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

          Reply
      • Ashley

        July 2, 2014 at 9:45 PM

        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!

        Reply
        • Katie - Wellness Mama

          July 5, 2014 at 1:32 PM

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

          Reply
  9. Jessica

    April 24, 2014 at 3:09 PM

    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!

    Reply
  10. janette

    April 24, 2014 at 2:07 PM

    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!

    Reply
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