My Mum's WORLD FAMOUS IN NEW ZEALAND Chicken Liver Pate (AIP Reintro/Paleo)
Prep time
Cook time
Total time
This recipe is a Stage 2 AIP Reintroduction
Makes approximately 5 - 6 ramekins-full
Recipe type: Starters and Snacks
  • 200g / 7oz butter, room temperature (divided)
  • 1 small onion
  • 1 clove garlic
  • 1 bay leaf
  • 3 generous stems parsley, including stalks
  • 3 generous stems thyme, including stalks
  • 350g / 12.5oz organic or pasture raised chicken livers
  • 1 tablespoon brandy
  • Salt
  • Freshly ground black pepper
  1. Wash and clean your chicken livers, removing any sinew. Roughly chop into generous bite sized pieces.
  2. Melt ½ your butter in a medium sized saucepan over a medium heat. Add onion, garlic and herbs. Sauté until onion is translucent and soft, about 7 minutes.
  3. Now add your chicken livers. Cook until lovely and brown on the outside, but still a touch pink in the middle, about 5 minutes.
  4. Remove herbs, includinhg bay leaf.
  5. Carefully transfer to your food processor or high speed blender. Add brandy. Process on high until smooth. Add salt and pepper to taste.
  6. Chop remaining butter into cubes. With the motor of your food processor running, slowly add remaining butter. Check for seasoning.
  7. Pop into a pretty dish if serving to a crowd or a few ramekins for individual portions.
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