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Chicken Pate

  • Author: Cook by Color Nutrition


  • Salted Grassfed Butter – Butter gets pulsed into the chicken pate for a thick buttery texture.
  • Shallots & Garlic – Infuses the chicken pate with fresh garlic and onion flavors.
  • Bay Leaf – Gets cooked down with the shallots and adds a bold herb flavor to the pate.
  • Pasture-Raised Chicken Liver – Chicken liver from chickens that are raised on pastures are the perfect nutrient-dense liver for pate.
  • Fresh Herbs – You’ll need freshly chopped rosemary and thyme to properly season this dish.
  • Dijon Mustard – Adds a light tangy mustard flavor that pairs well with liver.
  • Fresh Lemon Juice – Gives the pate acidity and a bright pop of flavor.
  • Port Wine – Adds an acidic and slightly sweet taste that pairs well with the flavors of fresh herbs and liver.
  • Salt & Pepper – Balances and enhances the flavor of chicken pate


  1. Saute the shallots: Melt grass-fed butter over medium-low heat on a skillet. Once melted, add the shallots and bay leaf for flavor and saute until the shallot is translucent.
  2. Brown the chicken liver: Add the prepared chicken liver to the skillet with the shallot and bay leaf, then add the freshly chopped herbs. Saute the chicken liver until partially browned.
  3. Season and simmer: Pour in the port, then stir in the mustard and fresh garlic. Allow to cook and simmer down until the liquid has reduced and the chicken liver is fork tender.
  4. Assemble: Remove the bay leaf and add the mixture to a food processor. Pulse with one tablespoon of remaining butter at a time until the pate is smooth and creamy in texture. Add pate to a serving dish, cover, and refrigerate until cooled and set before serving.