Rosemary Balsamic Chicken Liver Pate

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Smooth and light chicken liver pate, made dairy-free.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 8



  1. Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.
  2. When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.
  3. Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
  4. Transfer cooked liver and all juices to your high-powered blender. Add balsamic vinegar and ground pepper. Blend until very, very smooth.
  5. Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.
  6. 1 serving is approx. 4 tablespoons

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Nutrition Information Per Serving

  • Calories: 162
  • Calories from Fat: 95
  • Total Fat: 10.5
  • Saturated Fat: 7.1 g
  • Cholesterol: 319> mg
  • Sodium: 143 mg
  • Carbs: 2.3 g
  • Protein: 14.1 g