Rosemary Balsamic Chicken Liver Pate

8 25 137
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 8
Rosemary Balsamic Chicken Liver Pate
Health Highlights
Smooth and light dairy-free chicken liver pate


454 gm Chicken liver, raw (or grass-fed beef liver)
1/2 tsp Sea Salt
1/4 cup Coconut oil
1 cup Leek (chopped; green part only)
1 sprig Rosemary, fresh (removed from the stem)
1 tbsp Apple cider vinegar
2 1/2 tbsp Balsamic vinegar (more or less to taste)
1 tsp Black pepper (freshly ground)


  1. Heat a large skillet over medium heat on your oven. 
  2. Prep the livers by straining and rinsing them, pat dry, and cover with salt. 
  3. Add coconut oil and let warm up for 15 seconds. 
  4. Add livers to the hot oil along with the leeks, rosemary, and apple cider vinegar. 
  5. Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
  6. Transfer cooked liver and all juices to your high-powered blender.
  7. Add balsamic vinegar and ground pepper. Blend until very, very smooth.
  8. Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.
  9. Serve with your favorite cracker or bread



Nutritional Highlights:

Liver is high in vitamin A, folic acid, iron, and zinc. Liver is the most nutrient-dense organ meat, and it is a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis.

Nutrition Facts

Per Portion

Calories 137
Calories from fat 86
Calories from saturated fat 59
Total Fat 9.6 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.1 g
Cholesterol 196 mg
Sodium 192 mg
Potassium 164 mg
Total Carbohydrate 3.2 g
Dietary Fiber 0.3 g
Sugars 1.2 g
Protein 9.8 g

Dietary servings

Per Portion

Meat 0.6
Vegetables 0.2

Energy sources


Meal Type(s)