Chicken Liver Pâté

Chicken liver pâté is one of the most mineral-rich, nutrient-dense foods we can enjoy — and it’s especially powerful in the postpartum season. In many traditional cultures, liver was one of the very first foods offered to mothers after birth because of its ability to restore vitality, rebuild blood, and replenish what was lost through pregnancy and labour.

This recipe is silky, deeply savoury, and perfect spread onto toast or crackers. It makes a beautiful snack, a starter for sharing, or a deeply nourishing addition to any meal.

Ingredients

• 300 g free-range chicken livers

• 180 g butter

• 1 large white onion, chopped

• 1 garlic clove, crushed

• 2 bay leaves

• 1 small sprig thyme, or 1 tsp dried thyme

• 20–40 ml brandy, Chinese cooking wine, or — if you’d prefer not to use alcohol — replace with a splash of chicken meat stock

• Sea salt

• Freshly ground white pepper (or black, if preferred)

• 100 ml cream

• 100 ml duck fat, beef tallow, or butter, melted (to seal the top once set)

Method

1. Cook the aromatics: Melt the butter in a pan over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.

2. Add the livers: Stir in the chicken livers, garlic, bay leaves, and thyme (if using). Cook gently for 4–8 minutes, just until the livers are cooked through but still tender. Season lightly with salt and pepper.

3. Finish with brandy and cream: Pour in the brandy (or alternative) right before finishing the cooking. Allow it to bubble for a minute or two so the alcohol cooks off. Add the cream and cook for another minute, until slightly thickened. Remove from the heat and let cool slightly.

4. Blend to silkiness: Discard the bay leaves, then transfer the mixture to a food processor. Blend until completely smooth and creamy — this may take a few minutes. For an extra-smooth finish, press the mixture through a fine sieve with a spatula, discarding anything left behind. Taste and adjust seasoning with extra salt and pepper.

5. Set the pâté: Spoon into ramekins or small jars. Refrigerate for about 30 minutes, until beginning to set. For best storage, pour a thin layer of gently melted duck fat, beef tallow, or butter over the top. Cover and keep refrigerated for up to 2 weeks, or freeze for up to 3 months.
   
   Tip: portion into smaller ramekins or containers so you can defrost just what you need — perfect for enjoying little by little.

Nourishment Note

Chicken liver is one of the most nutrient-dense foods on the planet, carrying unique benefits for mothers in the postpartum season:

• Iron-rich for energy and blood building.
  Liver contains heme iron — the most bioavailable form — which helps replenish blood lost during birth, prevents anaemia, and restores energy.

• A true multivitamin food.
  Packed with B vitamins (especially B12 and folate), liver supports hormone balance, mood, and energy production, while also enriching breastmilk.

• Vitamin A for healing and immunity.
  Liver contains preformed vitamin A (retinol), essential for tissue repair, immune strength, and recovery in the weeks after birth.

• Choline for the nervous system and baby’s brain.
  Choline supports memory, mood, and liver function for mothers, while also aiding a baby’s brain and nervous system development through breastmilk.

• Mineral-rich support.
  In addition to iron, liver provides zinc, copper, and phosphorus — key minerals for wound healing, bone health, and immune resilience.

For these reasons, liver has long been considered sacred food for mothers across cultures. Even in small amounts, it offers a powerful way to replenish, restore, and nourish the whole body during postpartum.