Citric Acid Free Paleo Chicken Liver Pâté
Chicken liver pâté has a reputation for being a restaurant-only luxury, but this version proves it's completely achievable at home with a food processor and a handful of clean, whole-food ingredients. The livers are seared hard over high heat to build a deep, caramelized crust before being blended with sautéed shallot, garlic, fresh thyme, allspice, and nutmeg into something silky and genuinely elegant. A splash of dry white wine deglazes the pan and lifts all those browned bits into the flavor base, adding complexity without relying on anything processed or additive-heavy. For anyone navigating a citric acid sensitivity, store-bought pâtés and charcuterie spreads are often a minefield of preservatives and acidulants — this recipe sidesteps all of that by keeping every ingredient straightforward and identifiable. The small amount of fresh lemon juice is the only acidic element, so you can adjust or omit it entirely based on your own tolerance. A thin cap of melted coconut oil poured over the top seals the surface and keeps the pâté fresh in the fridge, which is a classic technique that also happens to be completely grain- and dairy-free. Serve it chilled straight from the ramekin, and don't skip the fresh thyme garnish — it makes the whole thing look like it came from a proper bistro.
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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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