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Chicken Liver Pâté with Tallow for Full GAPS

Smooth chicken liver pâté with tallow, garlic, thyme, anchovies, nutmeg, allspice, and red pepper flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Soaking and chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 16 one-ounce portions
Course: Appetizer
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Liver Soak
  • filtered water enough to completely cover the livers
  • fresh lemon juice optional; squeeze one lemon into the soak
Chicken Liver Pâté
  • 1 pound chicken livers
  • 1/4 cup tallow rendered
  • 2 Tbsp tallow rendered
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 2 oz anchovies one 2-ounce can, packed in olive oil or water only; drained
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 pinch red pepper flakes
  • 1 pinch sea salt

Equipment

  • Bowl for soaking
  • Saucepan
  • Le Creuset enameled cast-iron skillet in Artichaut or stainless-steel skillet
  • Instant-read food thermometer
  • Food processor
  • Spatula
  • Ramekins or small covered glass containers

Method
 

  1. Place the chicken livers in a bowl and cover completely with filtered water. Add the juice of one lemon if desired. Cover and refrigerate for at least two hours or overnight.
  2. Drain the soaking water and pat the livers dry with paper towels.
  3. Melt the first 1/4 cup of tallow in a saucepan over medium heat. Add the minced garlic and dried thyme. Cook for 1 to 2 minutes, stirring, until fragrant and softened but not browned. Transfer the mixture to a food processor.
  4. Melt the remaining 2 tablespoons of tallow in a skillet over medium heat. Add the chicken livers in a single layer, using batches if needed. Turn as they cook. Check the thickest pieces with an instant-read thermometer and cook each to 165°F before blending.
  5. Add the cooked livers to the food processor with the anchovies, nutmeg, allspice, red pepper flakes, and sea salt. Process until smooth, stopping to scrape the sides as needed.
  6. Spoon the pâté into ramekins or small glass containers. Smooth the top, cover, and refrigerate for four hours until firm.

Notes

Full GAPS. This is the dairy-free tallow version. Use canned anchovies packed in olive oil or water only, without additives. Cook chicken livers to 165°F in the thickest piece before blending. Refrigerate within two hours and use within three to four days.

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