Silky Chicken Liver Pâté (Carnivore Style) - For the Carnivore Diet

Ultra-smooth chicken liver pâté made only with liver, butter, cream, egg yolk, and salt. No plants, no fuss—rich, spreadable, and ready to chill in under 30 minutes.

This carnivore chicken liver pâté is pure, buttery richness with nothing but animal ingredients and salt. Gentle cooking keeps the livers tender, then a quick blitz with soft butter, a splash of heavy cream, and a pasteurized egg yolk turns it luxuriously smooth. A simple butter seal helps it keep in the fridge and makes it perfect for make-ahead snacks or appetizers.

Choose fresh, mild-smelling livers and trim off any green bits or tough connective tissue. Don’t overcook; aim for just-done livers for the smoothest texture. If you prefer fully cooked, take them to 165°F; the added butter and cream will still give a soft, spreadable result.

Serve slightly chilled or just softened, on its own by the spoon, or with bacon crisps, pork rinds, or sliced hard cheese if you include dairy. It packs beautifully for meals and freezes well, making it a practical, nutrient-dense staple for carnivore eating.

Store covered in the fridge up to 5 days, ideally with a butter or tallow cap. For longer storage, freeze tightly sealed for up to 2 months; thaw overnight in the fridge and stir gently before serving.

Ingredients

• 1 lb (450 g) chicken livers, trimmed and patted dry
• 6 oz (170 g) unsalted butter, softened and divided
• 2 tbsp (30 ml) heavy cream
• 1 large pasteurized egg yolk (optional, for extra silkiness)
• 1 to 1 1/4 tsp fine salt, to taste
• 2 to 3 tbsp melted butter or beef tallow, for sealing (optional)

Instructions

1. Trim the livers of any visible sinew or green spots and pat dry with paper towels.
2. Warm 2 to 3 tablespoons of the butter in a skillet over medium to medium-high heat until foaming.
3. Sear the livers in a single layer 2 to 3 minutes per side until browned on the outside and just pink in the center; cook to 165°F if you prefer fully cooked. Remove from heat.
4. Transfer the warm livers and all pan juices to a blender or food processor. Add the remaining softened butter, heavy cream, pasteurized egg yolk (if using), and salt.
5. Blend until completely smooth and silky, scraping down once or twice. If needed, add a teaspoon or two of warm cream or melted butter to loosen.
6. Taste and adjust salt. For extra smooth texture, press the mixture through a fine mesh sieve.
7. Pack into ramekins, smooth the tops, and pour a thin layer of melted butter or tallow over each to seal (optional).
8. Chill until set, at least 1 hour. Serve slightly chilled. Refrigerate up to 5 days or freeze up to 2 months.

Time: 20 minutes active, 1 hour chill Servings: