| | Chicken Liver Pate

Author / John

Organ meat.  You know it’s good for you.  You know you should eat it on a regular basis but if you’re like most people you’re wondering what you should do with it.  After all, it needs to be appetizing and delicious in order to be a sustainable menu item.

If we’re using the liver of an animal you want to make sure that animal was raised right and fed what nature intended it to eat.  Just like in humans everything filters through the liver and we don’t want a bunch of garbage and drugs going through a liver we are going to eat.

Livers from organic, pasture raised animals are going to be tastier, more nutritious and cleaner.  This pate makes an excellent appetizer to start off almost any meal.  Paired with some gluten free crackers or baguettes it will pleasantly challenge the taste buds of the most discerning palates.


8 tablespoons grass fed butter, cut into cubes
2 shallots, chopped
1 small garlic clove, minced
1 pound organic, pastured chicken livers
1 teaspoon thyme leaves
1/3 cup Madeira
3 tablespoons heavy cream
Sea salt to taste


In a large, cast iron skillet over medium heat melt 4 tablespoons of the butter.  Add the shallots and garlic and saute until the shallots are translucent being careful not to let them brown. Add the livers, thyme and Madeira and bring the heat to high.  Cook, stirring often until the wine has reduced and the livers are slightly brown but still very soft and pink on the inside.  Approximately 5 minutes.

Remove the pan from the stove and put the livers and the juices into a food processor, along with the cream and the remaining butter.  Puree until smooth; taste and add sea salt if necessary.

Pack the pate into a glass bowl or ramekin, smooth the top with a spatula.  Place a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.

Serve chilled with gluten free baguettes or crackers.

Enjoy with cool friends!

For more Power Athlete friendly recipes check out my blog Paula Lean Primal Queen!

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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.

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