Chicken Liver Pate

Liver has been an unpopular super-food for a long time, but I think it’s making a comeback.  The way it flies off the shelf at my local market makes me think a whole lot of people are learning about its health benefits. 

Liver is a very nutrient dense food.  According to the Weston A. Price Foundation, it is not only a high quality protein it is also an excellent source of B vitamins (B12 in particular), vitamin A, folic acid, iron, copper, zinc, chromium, CoQ10, to name a few.  It addition it also contains a yet to be identified anti-fatigue factor.

It is a common misconception that liver stores toxins, which it does not.  It stores large doses of vitamins, minerals and antioxidants to actually help clean and neutralize toxins so they can then be removed from the body.

Growing up, I often ate liver with buckwheat.  It is still one of my favorite culinary delights.  Liver was one of the first solid foods I introduced to my kids.  I am happy to say they love liver.  Here is our favorite recipe, the pate!  The kids eat it by the spoonful often fighting to get the last lick. 


1 container chicken livers (about 1 lb.)

1 large sweet onion (sliced)

1 garlic clove (minced)

4 tablespoons butter (divided in half, room temperature)

½ teaspoon dry thyme

1 tablespoon white wine

1 teaspoon brandy

½ cup heavy cream

1 egg (soft boiled)

Salt and pepper 

  1. Wash and soak livers in a bowl of room temp water until ready to use, about 10-30 min.

  2. Sautee onion, garlic clove and dry thyme in butter (2 tbsp.) until soft.

  3. Add livers, cook until almost done then add the white wine and brandy. Simmer 5-10 min.

  4. Finally add the heavy cream, bring to a boil and remove from heat and let cool.

  5. Place in a food processor or blender add butter (2 tbsp.), egg, salt and pepper to taste.

  6. Pour into desired dishes, cover and refrigerate until firm.

Bon Appetit!