Easy French Pâté
Prep time
Cook time
Total time
Equipment: blender
Serves: Approx. 10
  • 1 lb livers from pasture-fed chickens (it is really important to get top quality livers)
  • 1 cup organic butter or ghee, divided
  • 2 large shallots or ½ yellow onion, finely chopped
  • 2 tablespoon sage, finely chopped
  • ½ cup sherry (you can also try port or bourbon)
  • ½ teaspoon salt
How To Make
  1. Rinse the chicken livers and pat them dry with a paper towel.
  2. Heat 2 tablespoons of ghee in a skillet, add onions and brown them.
  3. Add the chicken livers to the skillet. They will release a significant amount of liquid.
  4. Simmer chicken livers until browned through and the liquid has largely cooked away. Your livers will be falling apart which is a good thing.
  5. Add salt, sage and deglaze the pan with sherry (port or bourbon).
  6. Continue to cook until sherry is largely cooked away and you can’t smell the alcohol.
  7. Allow the mixture to cool, about 15 minutes.
  8. Add mixture and the melted ghee to the food processor and process until silky smooth.
  9. Spoon pâté into individual mason jars.
  10. Allow the chicken liver pâté to set in the fridge for a few hours or overnight.
  11. If this is more than you plan to eat in the next week, you can freeze the pate for up to 6 months.
  12. My favorite way of serving pate is on flaxseed crackers and with something fermented – like sauerkraut.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/easy-french-pate-2/