Recipe: Chicken Liver Pâté
Recipe type: Appetizer
Cuisine: Traditional Foods
Serves: 15 Tablespoons
  • 1 pound Chicken Livers
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon basil
  • ¼ teaspoon ginger
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • 4 Tablespoons lard from a bone-in roast cooked in the crockpot
  • ½ cup cooked fatty pieces from the bone-in roast
  • ½ cup broth from bone-in roast
  1. Place all ingredients into a skillet and cook until liver is completely done, and the broth is almost completely evaporated.
  2. Allow to cool for 20 minutes.
  3. Place half into blender until completely mush.
  4. Remove and blend second half.
  5. It will have a pudding-like texture. Refrigerate until completely chilled.
  6. I like to measure it out in Tablespoon measurements and freeze, removing a tablespoon or two each day to eat.
The taste grows less intense each day when eating fresh, and even less so after freezing.
Recipe by GAPS Diet Journey at