Chicken Liver Pâté with Mushrooms and Bacon (Paleo, AIP, 21DSD, Whole30)

Chicken Liver Pâté with Mushrooms and Bacon (Paleo, AIP, 21DSD, Whole30)

I’m an ardent supporter of #teamliverpâté. I make regular batches of beef and chicken (I recently tried turkey!) liver pâté, freeze portions in my adorbs quarter-pint mason jars, and look forward to my weekly servings…on slices of the prettiest Pink Lady, of course.

After starting a paleo diet in the New Year, I felt an incredible shift for the better in not only my physical health, but also in my emotional wellbeing. Many, many years of battling Crohn’s Disease left me defeated, believing that my reality would never be one of vigor, vim and vibrancy. I had suffered for so long that I wasn’t even recognizing the non-IBD symptoms as autoimmune disturbances, so you can well imagine how over-the-moon I was when not only the Crohn’s symptoms began to abate but those other troubles started to subside as well – namely, a chronic phlegmy cough and nasal congestion upon waking every morning, patches of eczema on my scalp, eyelids, arms, and legs as well as anxiety and mood swings.

And, yet, as all up as I was in Cloud Nine’s grill with this new-found health, I was still struggling with a couple of remaining symptoms associated with Crohn’s Disease: a relentlessly annoying perianal abscess that would wax and wane plus anemia. And that’s what brought me to AIP. I wanted to ramp up the healing that was already taking place. I’m happy to report that while it’s still early days, it’s certainly working!

AIP aims to nourish our bodies with a focus on nutrient density. After researching about getting more bang for my nutritional buck, I said to myself, “Suck it up, Sunshine, and put on those big girl pants because you and liver are about to become the best of buds.” I can tell you that since I began eating liver weekly, my iron levels have come up to normal and stabilized, giving me that vigor, vim, and vibrancy of which I always dreamed.

I’m hoping I’ll soon be one of those people who fry up livers all good and crispy-like and eat ‘em whole, but I guess I haven’t yet graduated to the BIG-big girl pants. So for now I delight in my weekly pâté sessions, and I especially relish this recipe, which is full of that fifth taste – UMAMI!

The addition of mushrooms gives this pâté a scrumptious, savoury, earthy flavour, not to mention that some cultures praise mushrooms for their medicinal benefits such as providing a source of B Vitamins as well as Vitamin D.

While I’m over here nomming on my pâté and apple slices, I hope you’re over there joining me!

5.0 from 6 reviews
Liver Pâté with Mushroom and Bacon (Paleo, AIP, 21DSD, Whole30)
Prep time
Cook time
Total time
Recipe type: Snack
  • 3 slices bacon
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1 lb chicken livers
  • 1 c sliced mushrooms
  • ¼ c. broth for simmering
  • 2 tbsp freshly chopped thyme
  • 1 bay leaf
  • ¼ to ½ tsp. of salt
  • 2 tbsp fresh parsley, chopped
  1. Pan fry the bacon for 2-3 minutes.
  2. Add onion and sauté for about 5 minutes more until onion is soft.
  3. Add the garlic and chicken livers, and sauté until the liver is no longer pink.
  4. Add the mushrooms, broth, thyme, bay leaf, and salt.
  5. Allow all of that to simmer for 15 minutes uncovered.
  6. Remove mixture from the pan. Discard the bay leaf.
  7. Add fresh parsley and purée with an immersion blender or food processor.
  8. Refrigerate or freeze individual portions.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 26 comments for this article
  1. Kat at 1:00 am

    The first time I made this, I used cheap livers because it was all my local store had. I also thought that using my stick blender would have been smooth enough. (It was not!) I wasn’t impressed with the overpowering liver flavor, but I had a feeling it was the cheap chicken livers.

    The second go round, I made a trip to the further away natural food market for meat and livers. I added a few extra slices of bacon just in case the liver flavor was too intense for me again. I had to sub rosemary for thyme. BUT this time I loved it. It actually came out really similar to the liverwurst I used to eat as a kid! I’m attempting to get everyone to try this recipe!

    Thank you for all the great recipes!

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  3. Natalie at 6:05 am

    Hi, love the recipe. I’ve been making AIP pate for awhile now – wrapping small servings and freezing them. I’ll eat 2 to 3 servings a week. I’d eat more but my naturopath advised against too much!

    Anyways, when I make my pate I smooth it into a big lamington or slice tin then out a layer of dried organic cranberries and then more pate on top.

    Makes for a nice surprise!

    Nat 🙂

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  5. Bronwen Grebe at 10:03 pm

    Hi Martine!

    I am itching to try this recipe and I had some questions for you, if you don’t mind. My number one question is: Do you have any tips for sauteing chicken livers??? I’ve only tried it once, and they were like mini bombs, exploding every where! I wanted to only use recipes that cooked them in the oven or something in the future, but so many call for sauteing or frying them, and I love liver so much!
    Secondly, do you think this recipe would suffer flavor-wise using dried herbs?
    I love your site and all the wonderful recipes, information and inspiration you share. Thank you!

    • Martine Partridge Author at 12:41 am

      Oh, goodness. I have heard others mention the livers “exploding” — sounds traumatic! I’ve never experienced this, but I sauté the livers low and slow to avoid any high heat or pressure. And you could also place one of those screens used for grease spatters over the skillet/pan as you cook the livers.

      I have made this recipe with both fresh and dried herbs — while my preference is for fresh, the dried herbs do work well. I only use a 1 to 1.5 tsp of the dried.

      And thanks so much for your kind words about my blog — I love getting feedback from readers like you. 🙂

      • Bronwen Grebe at 7:09 pm

        Thanks, Martine! I will try lower and slower. We had the screen, the explosions just perfectly timed themselves to be extra big when I lifted it to turn them! 😉 Thank you for answering my questions!

  6. stephanie at 12:21 am

    Hi Martine! A couple of questions for you. I’m eager to try this! How much pate do you eat as a single serving? And do you eat it just once a week? Thank you!

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  9. Kristina at 6:39 pm

    I’m making this with organic free range turkey liver. So excited to try it out. I purchased the turkeys from my friend in the fall and knew I froze the livers separately for a good reason.
    Thanks for the recipe.

  10. Krista at 1:15 am

    Hi martine! I’m relatively new to AIP, and just discovered your website today! Have you ever used this recipe with beef liver? I have beef liver in my freezer but I have to admit I’m feeling pretty intimidated by it …

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