Tuscan Chicken Liver Pâté with Bone Broth Recipe!

Tuscan Chicken Liver Pâté with Bone Broth Recipe!

Posted by The Flavor Chef on Feb 2nd 2018

This week we bring you another gem of a recipe from The Flavor Chef himself, Chef Lance Roll! Below is his Tuscan Chicken Liver Pâté with Bone Broth recipe, one he's been making since 1988. Using fresh livers, hearts, and gizzards from organic free range ducks and chickens, this makes a very palatable Paleo snack. Serve it up with fresh vegetable slices of cucumber or zucchini. Trust us, it's "offal-ly" good (pun intended).

This weekend, visit us at BoneBroth.com and get $10 off on orders over $100 with coupon code PATE. This coupon is only good from Friday, February 2, 2018 at 3:00pm PST until Sunday, February 4, 2018 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!

Tuscan Chicken Liver Pâté with Bone Broth

1 to 2 lbs livers, hearts, gizzards (giblets) from free range and organic birds
(these parts are called "offal" - hence the "offal-ly" good pun from earlier)
The Flavor Chef Rendered Chicken Fat (may substitute duck fat or coconut oil) 1/2 cup The Flavor Chef Organic Chicken Bone Broth (or as needed)
1 medium onion, minced 3 garlic cloves, minced
2 tbsp capers, rinsed and drained basil, minced
parsley, minced port wine or cognac (optional but recommended)
sea salt, to taste black pepper, to taste


Cut up our livers, hearts, and gizzards with a sharp knife to even sized pieces (not small, just even). Place all of your offal into a mixing bowl and season with salt and pepper.

Get your sauté pan hot and add the Chicken Fat to the pan. When hot, drop in your onion and garlic and cook for 3 to 4 minutes. With the pan still very hot, add the offal (livers, hearts, gizzards). Stir to brown. When browned well, add the optional alcohol and deglaze. Allow it to cook off and then add the Chicken Bone Broth, just enough to keep it liquidy but not too much. After cooking a few more minutes, remove from heat and add the minced fresh herbs. Transfer the mixture to a resting bowl or pan and allow to cool. Once cool, either chop by hand for a really rough country-style pâté or process in a food processor to have smoother pâté. To store extra, place the pâté in a jar and cover with a thin layer of olive oil. This will keep the pâté from turning color.

Serve up in a bowl with fresh sliced cucumbers, zucchini, or your favorite Paleo seed and/or nut crackers.

Bon appétite!