Soy Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that makes people ask what restaurant you ordered it from. Searing the livers hard and fast in coconut oil builds a gorgeous brown crust that translates into serious depth of flavor once everything is blended smooth. Shallot, garlic, fresh thyme, allspice, and nutmeg layer in warmth and complexity, while a splash of white wine deglazes all those caramelized bits from the pan so nothing goes to waste. Avocado oil and a hit of lemon juice round out the texture and brighten the finish, giving you a pâté that feels luxuriously creamy without a drop of butter or dairy. The thin coconut oil seal poured over the top isn't just a classic French technique — it also keeps the surface fresh and beautiful in the fridge. Store-bought pâtés and deli spreads are notorious for hidden additives and soy-derived emulsifiers, so making your own from scratch means you know exactly what's in every bite. Serve it straight from the ramekin with crudités, grain-free crackers, or apple slices for an elegant spread that's as impressive as it is clean.
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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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