Chicken Liver Pate


  • 3 cloves garlic
  • 3 cloves garlic
  • 1 sprig of thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 shallot, chopped
  • 1 sprig of rosemary
  • 1 pound chicken livers
  • 3 tablespoons butter + 3 tablespoons butter, melted for topping (optional)


  1. In a saucepan over medium heat, combine 3 tablespoons butter, garlic, shallots, rosemary, thyme, salt and pepper, sautéing for about 5 minutes.
  2. Add chicken livers and cook until pink disappears (about 15 minutes).
  3. Add all ingredients to a food processor and blend until smooth.
  4. Spread liver pate into a dish and top with melted butter.
  5. Chill in fridge for 1–2 hours.
  6. Serve on a gluten-free crostini with your favorite toppings.
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