These little pots of nutrient dense chicken liver pâté are made with caramelized shallots, fresh thyme, sweet cognac and plenty of pastured butter!

Chicken Liver Pâté With Shallots, Thyme and Cognac

In this recipe I take pastured chicken livers from a local farm and add the delicious flavors of caramelized shallots, fresh thyme, sweet cognac and plenty of pastured butter to make a smooth, rich and divine pâté. 

Course Side Dish, Snack, Wellness
Cuisine American, French, Traditional
Keyword Butter, Liver, Nutrient Dense, Offal, Organ, Real Food
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12
Author Butter For All


  • 1/2 Pound Pastured Chicken Livers About 1 Cup after cleaning
  • 1 Cup Pastured Butter Divided
  • 1 Cup Fresh Shallots Diced
  • 1-2 Tablespoons Fresh Thyme Minced
  • 1/4 Cup Cognac
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper


Cleaning Your Livers

  1. Remove your livers from the milk soak (if applicable) and rinse them gently. Cut out any connective tissue or tough spots. Drain them well.

  2. Remover the butter from the refrigerator.

  3. Melt four tablespoons of butter in a cast iron or stainless steel skillet over medium heat. Once it's melted, remove it from the heat, angle the pan and spoon off into a small cup the clear melted butter that rises to the top. Leave the milk solids and salty white butter behind in the pan. Reserve the clarified butter for later.

  4. Reheat the pan and add the diced shallots. Cook the shallots over medium heat until they start to caramelize. 

  5. Add the cleaned livers and sauté them in the shallots for 3 minutes. 

  6. Add the thyme and cognac, reduce the heat to medium low and cover the pan with a lid for about 5 more minutes or until most of the cognac has evaporated and the livers are firm.

  7. Remove the pan from the heat and scoop its contents into a large bowl to cool. 

  8. Once the livers have cooled to room temperature add them to your food processor and puree them. Cut the rest of the butter into chunks and add them one at a time while the food processor is running.

  9. Once the puree is smooth and all the butter is incorporated you can spoon the pâté into small jars or rammekins. Leave 1/2 inch of space at the top of the jar. I used 1/2 cup mason jars for easy storage and portioning. 

  10. Spoon the clarified butter evenly over the top of each jar and garnish it with fresh thyme if desired. 

  11. Refrigerate the jars until well chilled. They can be kept in the refrigerator or once chilled they can be frozen for long-term storage. 

  12. Remove a jar of pâté from the refrigerator at let it warm slightly before serving. Serve your pâté on toasted sourdough baguette or with my rustic sourdough crackers.