Chicken Liver Pâté with Apple Cider Vinegar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A protein-packed, iron-rich spread to combat fatigue and dizziness, featuring smooth chicken liver and gut-supporting apple cider vinegar. This french-inspired one pot (whole30) ready in about 25 minutes pairs chicken livers, grass-fed butter, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken livers
• 3 tbsp grass-fed butter
• 1 tbsp apple cider vinegar
• 1 small yellow onion
• 2 garlic cloves
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 12 oz chicken livers dry with paper towels, then finely chop 1 small yellow onion and 2 garlic cloves. Melt 3 tbsp grass-fed butter in a skillet over medium heat and sauté onions and garlic until soft and translucent, about 5 minutes.
2. Step 2: Add chicken livers to the skillet, increase heat to medium-high, and cook for 8-10 minutes, stirring frequently, until no longer pink and edges are golden brown. Remove from heat and transfer to a food processor.
3. Step 3: Add 1 tbsp apple cider vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper to the food processor. Blend on low speed for 2 minutes, then increase to high and blend for 4-5 minutes until completely smooth and creamy, scraping down sides as needed.