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Nourishing Chicken Liver Spread (Dairy Free)

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  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: many


I won’t call this chicken liver pate or mousse because that sounds too fancy! But it is delicious, super nourishing, and dairy free.


  • 2 tablespoons grass-fed ghee (or other fat if ghee is not tolerated)
  • 1 pound chicken livers, rinsed and drained
  • 1 shallot or small onion, chopped
  • 1/2 cup homemade bone broth
  • 3 tablespoons full fat coconut milk
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg (omit for AIP)
  • 1/4 teaspoon freshly ground pepper (omit for AIP)
  • 1/2 teaspoon ground allspice (omit for AIP)
  • 1/3 cup melted grass-fed ghee (substitute coconut oil or lard for AIP)


  1. In a medium or large skillet over medium heat, melt the two tablespoons ghee.
  2. Sautee the livers for about 60-90 seconds per side. You may need to work in batches. Do not overcook!
  3. Set the livers aside and do not clean the pan. Cook the shallots in the drippings and remaining ghee.
  4. Transfer both shallots and livers to a food processor or blender (I’ve tried both, the high powered blender works the best). Add the broth, coconut milk, salt, nutmeg, pepper, and allspice.
  5. Process or blend on high until completely smooth.
  6. Add the melted ghee and pulse to combine.
  7. Pour into small mason jars (should fit nicely in either 2 pint jars or 4 1/2 pint jelly jars… I prefer the smaller jars because they are easier to scoop from) and refrigerate until cold and firm (about 2 hours).
  8. Serve with veggie slices for a purely savory dish or with apple slices for a sweet-savory treat.


Keeps in the refrigerator for up to 2 weeks.

  • Cook Time: 15 mins
  • Category: appetizer
  • Cuisine: French