Recipes from Gina Perkins

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Chicken Pate

May 22, 20233 min read

Chicken Pate:

view the recipe on its original post here -


  • 1 lb fresh chicken livers - prepped ahead of time

  • 1 small yellow onion - finely chopped

  • 1-2 cloves of garlic - finely chopped

  • 3-4 Tablespoons of Bacon fat

  • 2 Tablespoons Ghee or grass fed butter

  • 3-4 slices of cooked sugar-free bacon finely chopped (optional)

  • Dried Seasonings: about 1/2 teaspoons each or as desired

  • Onion Powder

  • Garlic Powder

  • Marjoram

  • Oregano

  • Rosemary- crushed


  1. -Prepare the liver at least 4 hours or as long as overnight.

  2. -TO PREP the Liver - Add liver to a shallow dish of heavily salted water. Be sure it’s completely submerged and allow it to soak at least 4 hours or overnight

  3. -Drain the liver and rinse it well, I leave it in the strainer for a bit. While I prep the onions and spices

  4. Then Pat it dry with paper towels to get it very dry- about 10 mini minutes drying time

  5. - While the liver is drying - chop the rosemary, marjoram, onions and garlic in blender until blended - for more smooth texture blend until smooth

  6. - Scrape out onion mixture and add 3-4 pieces of cooked bacon and chop till in fine bacon bit pieces. If you omit the bacon skip this step and add extra salt to your recipe.

  7. Leave the bacon in the blender till later

  8. -When the liver is dry, warm up a frypan on medium to medium high. Add 1/2 of the butter, the bacon fat & onion mixture

  9. (1 small finely chopped onion & clove of garlic and seasonings - marjoram & rosemary chopped earlier) and sauté

  10. -Cook until onion is soft - NOT Brown!

  11. -Remove onion & garlic mixture and add to bacon mixture, blend until smooth. Save in blender for final mix. Try to leave behind some of the oils in the pan.

  12. -Add liver to the same pan with the remaining oil and cook for about 2-3 minutes on each side on medium heat until cooked through but not overcooked. The goal is to not have a bloody center, and not have it too tough on the outside from over cooking.

  13. -Remove from heat and allow all of this this to come to room temperature. About 10 minutes.

  14. -Don’t mix hot liver as it’ll change the consistency to mush.

  15. -When the liver is at room temp add the liver, the fat it cooked in and all the pan scrapping, the onion mixture and its oil, and the additional fat to a blender with the bacon.

  16. -Also add any other spices you’d like & Salt and Pepper

  17. - Extra fat is ok to add if it’s too thick as it blends.

  18. -Blend until smooth.

  19. -I test mine to be sure that there is no lumps. If there’s lumps I scrape the sides down and blend a bit longer. This is when I needed to add extra fat. I used room temp, really good grass fed butter.

  20. - mix well, scraping down the sides to make sure it’s completely mixed.

  21. I tried a chopper 1st & had to move it to the blender to get it more smooth.

  22. - Pour the entire liver mixture into a small glass bowl or jar with a tight lid.

  23. - Some people top the bowl of pate, by pouring a small amount of melted butter over the top to keep it air tight as the butter forms a seal over the top. Or you can use plastic wrap right up to the surface of the liver itself so that it won’t dry out.

  24. - refrigerate overnight to allow the flavors all settle in.

  25. - Next Day - it was at this point that I formed small tubes out of the Pate and wrapped each one 1st in waxed paper, then also in plastic wrap to keep it completely sealed. Or just keep it in an airtight jar and enjoy from there.

  26. To serve it…

  27. - Slice and enjoy

  28. - It’s even delicious to add a tablespoon to a broth or stir fry for lots of rich flavor!

  29. ENJOY!! 💜

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