Yeast Free Paleo Chicken Liver Pâté
Silky, deeply savory, and rich with warming spice, this chicken liver pâté is the kind of appetizer that makes guests think you spent far more effort than you actually did. Searing the livers hard and fast over high heat builds a gorgeous crust and locks in flavor before everything gets blended into a completely smooth, luxurious spread. Shallot, garlic, fresh thyme, allspice, and nutmeg layer in complexity, while a splash of white wine or apple cider vinegar lifts the whole thing and keeps it from tasting heavy. A thin cap of melted coconut oil poured over the top seals the surface and keeps the pâté fresh in the fridge — a classic technique that also looks beautiful when you bring it to the table. Because every ingredient here is whole and unprocessed, there are no hidden fermented additives or yeast-derived flavor enhancers to worry about, which is often the sneaky problem with store-bought versions. Serve it straight from the ramekin with your favorite grain-free crackers or sliced vegetables, and don't skip the fresh thyme garnish — it makes the whole presentation feel effortlessly elegant.
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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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