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paleo chicken liver gravy

A gluten and grain free paleo gravy perfect for Thanksgiving.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


  • 1/3 Lb. chicken livers
  • 3 Tbsp. butter or ghee
  • 1/2 Lb cremini mushrooms sliced
  • 1 portobello muchroom cubed
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp thyme minced
  • 1/2 Tbsp rosemary chopped
  • 1.5 C. chicken stock
  • Salt to taste


  • In a sauce pan, heat 1 Tbsp. butter or ghee and add chicken livers
  • Cook until livers are cooked through
  • In same sauce pan heat 1 Tbsp of butter or ghee and add all mushrooms once hot
  • Salt to taste a cook until tender adding thyme and rosemary at the end
  • In a separate pan, heat additional 1 Tbsp of butter or ghee on medium heat and add onions
  • Cook until tender and caramelized
  • Once onions are cooked, add garlic, careful not to burn
  • Once all components are cooked, add to a high powered blender or food processor along with 1.5 C. chicken broth
  • Blend until smooth and serve