Lactose Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté delivers the kind of old-world elegance you'd expect from a French bistro — without a single drop of butter or cream in sight. Coconut oil and avocado oil do the heavy lifting here, giving the finished spread its luxuriously smooth texture while keeping it completely free of dairy. The shallots and garlic are cooked down until sweet and fragrant, the white wine deglazes all those gorgeous browned bits, and warm spices like allspice and nutmeg give the whole thing a subtle, complex depth that makes it taste like it took far more effort than it did. A bright hit of fresh lemon juice at the end keeps the flavors balanced and lively. The thin coconut oil cap poured over each ramekin isn't just a pretty finishing touch — it actually seals in freshness and gives you that classic pâté presentation. Spread it on your favorite grain-free crackers or crisp vegetable slices and it's genuinely hard to believe there's no traditional dairy involved. This is the kind of recipe that converts skeptics at first bite.
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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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