2 T bacon fat

1 lb organic chicken livers, trimmed (yes, this part I hate)

1/2 large onion, chopped

3/4 tsp sea salt (I like salty things. If you don’t, scale this back a bit.)

black pepper to taste

1/4 tsp ground sage

1/4 tsp ground thyme

1/8 tsp cinnamon

1 bay leaf

1/2 cup cream sherry

1 very fresh organic egg (optional)


In a large saute pan heat bacon fat. (You do save your bacon fat don’t you?) Add chopped onion and saute for 2-3 minutes. Add the chicken livers, salt, pepper, sage, thyme, bay and cinnamon.

Saute on medium heat for approximately 10 minutes until onions are well cooked. Add the cream sherry and increase heat to medium high. Simmer until nearly all liquid has reduced.

Remove from heat and allow to cool for 10-15 minutes. Transfer to a food processor and process until pate is very smooth.

If you like a softer more spreadable pate like I do add a very fresh egg and process again until well blended.

If you have concerns about raw eggs or can’t get anything but a store egg just skip it.

Transfer to a bowl and refrigerate. Serve cold with celery sticks or my Grain Free Rosemary Almond Flax Crackers.