Carnivore Chicken Liver Pate (Animal-Based, Primal, Paleo, AIP)
A quick and simple Carnivore Chicken Liver Pate to enrich your diet with organ meats! This deliciously adaptable appetizer or snack has Animal-Based, Primal, Paleo, AIP options.
Jump to RecipeAre you feeling squeamish (or even excited) about adding organ meats into your Carnivore diet, Paleo diet, or Paleo Autoimmune Protocol diet? This chicken liver pate is going to be your best friend! It cooks up in about 30 minutes, and once it’s chilled the buttery golden layer on top will entice your visual senses.
This savory appetizer, snack, and dip has different dietary options in the recipe so that you can customize it to your specific needs. It just so happens to be low-FODMAP, too!
This Carnivore Chicken Liver Pate is Vital to My Animal-based Experiment
Just this January, I decided to take my Primal diet adventure up a notch. Since 2015 I have been on different versions of the Paleo diet, biohacking my way to better health.
I’m giving an animal-based, almost-carnivore approach a try to see if I can further troubleshoot some lingering issues. Since I’m experimenting with reducing the amount of supplements I take in an effort to retain nutrients from mainly the foods I consume, liver has been such an important addition as it is a freaking vitamin POWERHOUSE!
Per 100 gram serving, chicken liver *contains: *source
Protein – 25.8 g
Vitamin A – 478%
Vitamin B6 – 65%
Vitamin B12 – 881%
Iron – 161%
Phosphorus – 45%
Zinc – 27%
Copper – 27%
Manganese – 19%
Selenium – 126%
Thiamine – 20%
Riboflavin – 137%
Niacin – 70%
Folate – 140%
Choline – 60%
It also contains some Retinol, Lycopene, Betaine, Vitamins E & C, Magnesium, and Amino Acids
No wonder when we skip over the organ meats, like we often do in the Standard American diet and even in a standard Paleo template, we must rely on supplements for our nutrition! This chicken liver is almost like a multivitamin on its own, so I’m including it (and/or beef liver) multiple times per week as part of my new dietary template to be sure I get the most bioavailable nutrients possible.
Why Animal-Based, Though?
After attempts with raw vegan and vegetarian lifestyles failed to help my chronic illnesses (Hashimoto’s, Celiac, to name a couple), I have tried other protocols as well; namely Keto Paleo, AIP, Keto AIP, Whole30, and Primal – which is basically Paleo with dairy. These along with other holistic interventions have taken my health quite far, but I’m still struggling with a few stubborn signs of inflammation and imbalance
I’d heard of the Carnivore Diet before, but it never really crossed my “wow-this-is-for-me” radar until I started learning about a recently trending version of Carnivore: Animal-based!
A Carnivore Diet focuses on animal meats and seafood, eggs, organ meats, fats like tallow and lard, honey, raw or A2 dairy if tolerated, bone broth, etc, with zero to very few plants (like maybe a sprig of parsley or an herb here and there). In Animal-Based, you basically use Carnivore as your starting template, then decide what volume of and which types of plants you will allow in your diet.
A Sustainable Version of Carnivore
In the book I’m learning from, The Carnivore Code by Dr Paul Saladino, he explains why the lowest toxin Paleo plants take priority over high-toxin plants. For example : squash, cucumber, berries and avocado are considered low-toxin; while kale, cocoa, and turmeric are considered high-toxin. Crazy, right? But the thorough science behind his hypothesis and his real-life results are freaking amazing, so I wanted to give it a try!
I’ve found Carnivore much easier to stick to when I include starches like carrots and sweet potatoes, fruits like berries and apples (except nightshade fruits), high-quality dairy, and a little lettuce (but not spinach or kale) and herbs. I may try the temporary 100% animal and zero dairy version in the near future as well to see if I can biohack even further…stay tuned for that!
In the meantime I’ll be sharing some Animal-Based recipes with you here on the blog and on my Instagram and Facebook. If you’d like some inspo, please follow along and say hi! I’m excited to meet you and hear about your journey!
How Would You Enjoy this Carnivore Chicken Liver Pate?
Would you try it 100% Carnivore-style: enjoyed as-is with a spoon, with pork rind dippers, or slathered over a cooked steak?
Or are you going to devour it more Animal-Based style: enjoyed with carrot sticks, cucumber slices, clean sweet potato chips, or kalamata olives?
I’d love to know! Leave me a comment below, hun!
Carnivore Chicken Liver Pate (Animal-Based, Primal, Paleo, AIP)
Ingredients
- ⅓ cup grass-fed butter or ghee (for AIP / Whole 30, sub tallow or refined coconut oil)
- 1 lb pastured chicken livers, *trimmed of connective tissue if desired
- ½ teaspoon sea salt
- 1-2 tablespoons parsley or herbs of choice (omit for strict carnivore)
- 2 Tbsp melted grass-fed butter or ghee (for AIP / Whole 30, sub tallow or refined coconut oil)
Instructions
- Add ⅓ cup butter to a large skillet over medium heat. When hot, add the chicken livers, salt, and optional herbs.
- Cook livers on each side for about 3 minutes, or until just cooked through and they are tender. Remove from the heat and allow to cool for 15 minutes.
- Add the contents of the skillet to a food processor or blender. Puree until smooth.
- Spread the pate into single-serving sized ramekins or a larger food storage container or meatloaf dish.
- Pour 2 Tbsp melted butter over the top, and drop some fresh herbs into the butter if desired. Place in the fridge for 3 hours or until chilled.
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Jessica
Hi, Thank you for posting this recipe. I haven’t made it yet. However, I really like turkey, chicken and beef liver. Usually, I just cook it in ghee but, more ghee would probably make it more filling. When I try your recipe, I’ll leave a review.