Nitrate & Nitrite Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of spread that feels indulgent but is built entirely from clean, whole-food ingredients. Conventional pâtés and cured meat products are notorious for relying on sodium nitrate and nitrite as preservatives, so making your own from scratch is the most reliable way to sidestep them entirely. Here, coconut oil does double duty — sautéing the aromatics and forming a natural fat cap that seals the surface and extends the fridge life without any curing agents whatsoever. Shallot, garlic, fresh thyme, allspice, and nutmeg layer in a warmth and complexity that rivals anything you'd find at a charcuterie counter. A splash of dry white wine or apple cider vinegar deglazes the pan and lifts all those caramelized bits into the flavor base, while a hit of fresh lemon juice at the end keeps everything bright and balanced. The food processor brings it all together into a completely smooth, luxurious texture that's genuinely hard to believe came from such a short ingredient list. Serve it straight from the ramekin with crudités or grain-free crackers and let it do all the talking.
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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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