Podcast Guest Recipes: Dr. Deborah Gordon’s Chicken Liver Pate with Pzazz


  • 1/2 cup or 8 tablespoons butter
  • 1 medium red onion, chopped
  • 1 lb pasture raised chicken livers (clean and trim off yellow or stringy parts)
  • 2 tablespoons capers, rinsed
  • 2 anchovy filets, rinsed
  • 1 large pinch red pepper flakes
  • 1/2 -1 cup red wine
  • Freshly ground salt and pepper


  1. Heat 4 Tbsp butter in sauté pan over low heat. Add onion and sauté until soft, about 10 minutes.
  2. Add livers, capers, anchovies, and pepper flakes, and cook until livers are browned on all sides and then about 5 more minutes so the insides are cooked.
  3. Remove livers and transfer to food processor. Allow onions and other seasonings to remain in the pan.
  4. Add wine and reduce by cooking until only a few tablespoonfuls of liquid remain, about 15 minutes.
  5. Add well-seasoned onions to livers in food processor with remaining 4 Tbsp (or more, to taste) of butter. Pulse until mixture is well blended.
  6. Salt and pepper to taste.
  7. Refrigerate until needed, or remember that it freezes well.

This recipe was provided by Dr. Deborah Gordon, MD. Dr. Deborah is a functional medical physician with a private practice in Ashland, OR. She began with a career in conventional medicine, but became disappointed with a number of the ways the field functions. A big one being the lack of emphasis on nutrition. As a functional medicine physician, her areas of focus include the benefits of high fat/low carb diets, obesity, and diabetes.

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