Not sure about introducing organ meats? Try Bacon and Chicken Liver Paté with a Cherry Balsamic Glaze! Chicken livers are more mild than livers from larger poultry or other animals. Everybody loves bacon – the gateway meat. And finally, the cherry balsamic glaze balances and brightens this savory paté.
Want a Sample?
I served these samples at Dave Asprey’s 2025 Biohacking Conference in Austin as an easy introduction to organ meats (along with Chocolate Chili Beef Liver Paté and thinly sliced Tongue).
Here’s what I learned at this event:
- Even in the health world, many are still squeamish about liver or tongue – but not necessarily both, and I couldn’t guess which in advance. I saw every reaction, including surprised satisfaction. 😅
- Even in the health world, many people asked me, “But why would you eat this?” To me, this speaks to a disconnect around first principles – our species has a long relationship with these foods. Our bodies recognize the special nutrients and efficient energy-packed animal fats. We are fortunate to have access to these foods, if we chose them.
- Sound bites still grab attention: Freshly prepared liver > supplements. Nutrient density = gut health = brain health. Eating liver can support your liver. These statements opened the door to conversations. Ask your questions in the comments below.
Bacon and Chicken Liver Pâté with Cherry Balsamic Glaze
Bacon and Chicken Liver Paté is one of our go-to favorite recipes. When I adding back all the bacon grease, it’s super creamy. Plus, blending large chucks of bacon itself into the recipe yields great texture (think bacon bites!). Even as a stand-alone recipe, this simple pate works.
Yet, my friend Samantha in Austin added next level garnishes that helped with widespread appeal. She shared a delicious cherry balsamic glaze to add a sweet burst to each sample. And since we start digestion with our eyes – she brought a local, microgreen garnish to make each sample beautiful as well. (Thank you, Samantha! 🙏 ) Take note and include these garnishes if you want to go the extra mile with your own paté.
Bacon and Chicken Liver Pâté with Cherry Balsamic Glaze
Ingredients
For the bacon and chicken liver paté
- 1 lb chicken livers, trimmed
- 1 t apple cider vinegar
- 8 oz package of bacon (+ rendered fat)
- 1 small onion, sliced
- 1-2 clove garlic, chopped
- 1/2 t dried thyme
- 1/4 t allspice
- pinch of nutmeg
- 1/4 t black pepper
- Cherry balsamic glaze
- Microgreens
For the cherry balsamic glaze (makes 1 cup)
- 1 cup organic cherries
- 1/2 cup water
- 1 Tbsp organic maple syrup
- 1 Tbsp organic balsamic vinegar
Instructions
For the bacon and chicken liver paté
- Preheat oven to 400*F. In a glass pyrex, separate the bacon and bake for 15 minutes. Reserve bacon and grease.
- In a skillet on medium heat, add one tablespoon of the bacon grease and cook chicken livers til just rosy inside. Remove livers and reserve. Deglaze pan with apple cider vinegar.
- Next, in the same pan, add the sliced onions and cook for 8-10 minutes until translucent. Add garlic and cook for another minute.
- Add livers, roughly chopped bacon and all fat, along with onion, garlic and spices to blender jar and puree well.
- Garnish with cherry balsamic glaze and microgreens. Enjoy!
For the cherry balsamic glaze
- Add all ingredients to a small saucepan. Cook on medium for 10-15 minutes, until the cherries are soft and broken down.
- With an immersion blender (or cleaned blender jar), blend until smooth.
- Optionally, press through a medium-mesh sieve, if desired, for smoother consistency.
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