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Chicken Liver Pate

Brought to you by Brenda Rogers
from Quintessence Health

Inspired by: Sally Fallon & Mary Enig (Nourishing Traditions Cookbook)

Serves 12-18


  • 2 Tbs butter or coconut oil
  • 250g mushrooms, sliced
  • 1 bunch spring onions, sliced
  • 2 garlic cloves, chopped
  • 500g chicken or duck livers
  • 2/3 cup wine
  • 75g butter, softened
  • 1 tsp dry mustard, 1/4 tsp dried dill, 1/4 tsp rosemary
  • 1 tbs lemon juice
  • Sea salt to taste


  1. If desired, soak the livers for several hours in milk first.
  2. Then, melt the butter in a large frying pan.
  3. When hot add the mushrooms, onions and garlic and cook until slightly softened.
  4. Once softened add the livers and cook until sealed and browned on all sides.
  5. Add the wine, herbs and lemon juice and simmer until all the liquid has evaporated.
  6. Allow to cool.
  7. Once cooled add the liver mixture, butter and salt to a food processor.
  8. Process until smooth.
  9. Place in a mold and chill well. Serve with crackers.

About the Author

Brenda Rogers

Brenda Rogers

Quintessence Health

Brenda Rogers is a renowned holistic health expert dedicated to guiding her clients towards optimal wellness through nutrition and lifestyle interventions. With a focus on nutrient-dense foods and holistic approaches, Brenda empowers individuals to cultivate a harmonious relationship with their bodies and kitchens, fostering a profound sense of wellbeing. Specialising in addressing issues like emotional eating and hormonal imbalances, Brenda’s personalised coaching has transformed the lives of countless women, enabling them to reclaim control over their health and vitality.

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