Raw Butter Chicken Liver Pâté
January 9, 2026 • 0 comments
This rich, silky pâté transforms pasture-raised chicken livers into something truly special. Sautéed with onions and herbs, then blended smooth with generous amounts of raw butter, it's packed with nutrients like iron, vitamin A, and B vitamins. The raw butter adds incredible creaminess and helps your body absorb all those fat-soluble vitamins. Spread it on crackers, toast, or fresh vegetables for an impressive appetizer or nutrient-dense snack. It's old fashioned nose-to-tail eating at its finest... the kind of nourishing food our grandparents knew was good for you, made simple and delicious.
Ingredients
- (1lb) Chicken Livers
- (1 cup - for blending) Raw Salted Butter for Cats & Dogs, 1lb
- (1 Tablespoon - for sautéing) Raw Salted Butter for Cats & Dogs, 1lb
- (1 - sliced) Shallot
- (2 - roughly diced) Garlic Cloves
- (3 Tablespoons) Raw Double Heavy Cream, 1 Pint in Glass (WV ONLY)
- (1 teaspoon - or to taste) Sea Salt
- (1 teaspoon) Black Pepper
- (1 teaspoon) Rosemary - dried or Fresh, or your favorite herb
Directions
- In a skillet over medium heat, melt the 1 Tbsp of raw butter reserved for sautéing.
- Add the sliced shallot and cook for 3–5 minutes until tender.
- Add the garlic and cook for 1 minute more, being careful not to let it burn. Remove the shallot/garlic mixture and set it aside.
- Add the chicken liver to the same skillet and cook, turning occasionally, until the liver is cooked through but still slightly pink inside.
- Transfer the cooked liver to a plate and allow it to cool to room temperature. This is essential to prevent heating the raw dairy.
- Place the cooled liver, the sautéed shallot/garlic mixture, and the 1 cup of softened raw butter into a food processor.
- Add the 3 tablespoons of cold raw A2/A2 heavy cream, 2 teaspoons of sea salt, 1 teaspoon of black pepper, and 1 teaspoon of rosemary.
- Process until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- Transfer the pâté to a container and top with a pinch of herbs. Chill in the refrigerator until firm.
- Serve chilled with your favorite crackers or our delicious toasted sourdough bread.
