Chicken Liver Pate
Prep time
Cook time
Total time
Recipe Type: Spreads
Cusine: Fitness
Serves: 270 g
  • 20 g clarified butter
  • 60 g shallots, minced
  • 4 g garlic
  • ¼ c water
  • 10 oz chicken livers, organic only!
  • 2 tbsp Mirin
  • 1 tsp Herbs de Provence
  • Sea Salt
  1. Prepare the livers ahead of time by soaking in milk for 2 -3 hours. Quickly trim off any connective tissue, separate any larger lobes into smaller pieces, rinse and pat dry. Now they're ready to use!
  2. Heat the butter in a small non-stick saucepan, and saute the shallots and garlic until fragrant and soft, about 2-3 minutes.
  3. Add the water and livers, reduce the heat to low, cover, and steam for another 3-4 minutes, turning over once. The livers should be rosy pink in the center.
  4. Transfer the livers to a small food prep, add the herbs, salt and Mirin to the saucepan and turn the heat up high. Reduce the liquid by about half. This should only take another 3 minutes or so.
  5. At this point you should have about 2 tablespoons of liquid left. Transfer it and the shallots to the food prep and whiz everything together until creamy, scraping down the sides if necessary. Have a taste and see if it needs a bit more salt or herbs, or even water.
  6. You can store it in the fridge in an air-tight container and it will last for about a week, though in our house we'll go through it in about 3 days!
Nutrition Information
Serving size: 30 g Calories: 62 Fat: 3.3 Carbohydrates: 2.3 Protein: 5.5
Recipe by Your Healthy Hedonista at