Bringing Nutrient Density to the Holiday Table with Pasture-Raised Chicken Liver Pâté

As I continue exploring keto and focusing on nutrient-dense foods, I’m drawn to traditional dishes like pâté, which has a rich history rooted in French country cooking. Pâté originated as a staple on rural French farms, where resourcefulness was a necessity, and every part of an animal was valued and used. Recipes for liver pâté go back centuries, to a time when farmers relied on nutrient-dense foods for sustenance, flavor, and a respect for the land and animals they tended.

Today, pâté still holds that balance between practicality and flavor. Rich in essential nutrients like iron and B vitamins, it’s a perfect fit for a keto lifestyle. And with the holiday season approaching, this chicken liver pâté recipe made from our pasture-raised chickens is an easy yet impressive dish to share with family and friends.

This pâté is an easy recipe that brings an elevated touch to any gathering, whether you’re hosting or simply looking for something different to bring to a holiday party. Its smooth, rich flavor and nutrient-dense ingredients make it stand out among typical appetizers. Plus, it’s a dish that’s as simple to make as it is impressive to share.

Chicken Liver Pâté with Greek Yogurt

This pâté recipe combines simplicity with richness, making it an ideal addition to holiday gatherings. Greek yogurt is used in place of heavy cream, adding a lighter texture and a touch of tang.

Ingredients:

• 1 lb pasture-raised chicken livers, trimmed
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup grass-fed butter or pastured lard, plus more for finishing
• 2-3 tablespoons Greek yogurt
• Sea salt and black pepper to taste
• Fresh thyme or rosemary (optional for garnish)

Instructions:

Prepare the Livers: Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim any connective tissue, so you’re left with smooth, tender pieces.

Cook the Livers: In a skillet, melt half of the butter over medium heat. Add the chopped onion and garlic, cooking until they are soft and translucent.

Add the Livers: Increase the heat slightly, then add the chicken livers to the skillet. Cook for about 5-6 minutes, turning occasionally, until just cooked through but still slightly pink in the center. Avoid overcooking, as it can lead to a grainy pâté texture.

Season and Blend: Remove from heat and season with salt and pepper. Transfer the livers, onions, and garlic to a food processor or blender. Add the remaining butter and Greek yogurt, then blend until smooth and creamy.

Adjust and Strain: Taste and adjust the seasoning if needed. For an extra-smooth texture, press the pâté through a fine-mesh sieve.

Chill and Serve: Spoon the pâté into a ramekin or small dish. For freshness, cover with melted butter if storing. Chill for at least 2 hours to allow the flavors to meld.

Serve: Once chilled, serve with sliced radishes, celery, or low-carb crackers. This chicken liver pâté recipe should yield approximately 8-10 servings as an appetizer. Serving sizes may vary depending on how it’s served—whether as a spread on crackers, Rustic Bread or alongside fresh vegetables.

Why This Dish Matters

As we move into the holiday season, this pâté is more than just a dish – it’s a way to share a piece of real, nutrient-dense food with family and friends. Using pasture-raised chicken brings out the flavors and textures that come naturally when animals are raised with care. This pâté is a perfect way to celebrate the season with simplicity, tradition, and nutrition all in one.