Carrageenan Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of spread that makes a simple cracker or slice of vegetable feel genuinely special. Many store-bought pâtés and deli-style spreads rely on carrageenan as a stabilizer or emulsifier to achieve that smooth, creamy texture — which means they're off the table if you're avoiding it. Here, the silky consistency comes entirely from properly seared livers, avocado oil, and a careful blend of warm spices, with no additives needed whatsoever. Shallot, garlic, fresh thyme, allspice, and a splash of white wine build a flavor that's complex and aromatic without being heavy. The thin coconut oil cap poured over each ramekin before chilling isn't just a pretty finishing touch — it seals in freshness the old-fashioned way, exactly as traditional pâté has always been made. Once it's set and cold, the texture is impossibly smooth and spreadable straight from the fridge. It's an elegant, clean-ingredient appetizer that genuinely delivers on every level.
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Learn more →Ingredients
8 servings
- 1 lb chicken livers, trimmed of connective tissue and any green spots
- 3 tbsp coconut oil, divided
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- ¼ cup dry white wine vinegar or apple cider vinegar
- 1 tsp fresh thyme leaves
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
- 1 tsp fresh lemon juice
For serving
- fresh thyme sprigs, for garnish (optional)
Instructions
- 1
Pat the chicken livers dry with paper towels. Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat until shimmering.
- 2
Add the chicken livers in a single layer and sear undisturbed for 2–3 minutes, until the undersides are deep brown. Flip and cook for another 2 minutes, until the livers reach 165°F (74°C) on an instant-read thermometer at the thickest part and are just barely pink at the center. Transfer to a plate and set aside.
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