Chicken liver pate with sherry

    36 min

    A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.

    43 people made this

    Serves: 16 

    • 700ml water
    • 455g chicken livers
    • 1 onion, thinly sliced
    • 40 additional chopped onion
    • 3 tablespoons cooking sherry
    • 170g butter, softened
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon ground mace or allspice

    Prep:10min  ›  Cook:25min  ›  Extra time:1min chilling  ›  Ready in:36min 

    1. In a medium saucepan, combine water, chicken livers and sliced onion. Bring to the boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
    2. Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter, salt, black pepper and mace; pulse to blend. Spoon pate mixture into a bowl or dish; chill for 1 hour before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onion. LET COOL. Trying to puree hot livers with the butter makes it soup. Puree the liver WELL. First you might need to scrape, and then you'll see the "rolling ball" stage . Keep going. You'll read another "following" stage before done. Liver when tested should be smoothe, like butter. I like to use 1/4 C shallots instead of onion for the final finish. Add the onion/shallot first, and run the processor until you can't see any bits larger than a peppercorn via looking at the side of the clear processor bowl. Add softened butter, but cut the butter into chunks for easer mising. Run for a but until no large chunks of butter. Then add sherry. Try not to use cheap grocery store cooking shery, use a nice sherry, it make a big difference. Mix to add sherry. I add about 1 to 2 Tbs of whole cream now, and run for about 1 minute. Mixture will be nearly soupy. Pour into oiled bowl/mold. You'll need more than 1 hour to chill, try 3 or 4 to set properly. Use a warm water bath for perfect unmolding. Enjoy!  -  08 Apr 2006  (Review from Allrecipes US | Canada)


    This is an excellent recipe. I boil the liver with the onions and a few cloves of garlic then puree it all up together and omit the raw onion. I also add a 1/2 cup of half and half, a teaspoon of worcestershire sauce and a 1/2 teaspoon of allspice. Perfection!  -  26 Nov 2003  (Review from Allrecipes US | Canada)


    I'm new to the world of pureed meats. First, I made the recipe exactly as printed. Tasted it and then doubled the spices. Very nice ... my mom said it's better than store bought!  -  26 Mar 2006  (Review from Allrecipes US | Canada)