Luxury chicken liver pate

    7 hours

    This is a rich and decadent chicken liver pate recipe, which is perfect for special occasions and parties.

    557 people made this

    Serves: 12 

    • 225g butter, divided
    • 2 small onions
    • 1 tart apple, peeled and cored
    • 450g chicken livers
    • 60ml brandy
    • 2 tablespoons double cream
    • 1 teaspoon lemon juice
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon pepper

    Prep:45min  ›  Cook:15min  ›  Extra time:6hr chilling  ›  Ready in:7hr 

    1. Measure 110g of the butter, and set aside to soften at room temperature.
    2. Coarsely chop the onion and apple in a food processor.
    3. Heat 30g of the butter in a large frying pan over medium heat. Add the onion and apple, and cook until soft and lightly browned. Return contents of the pan to the food processor.
    4. Wash the chicken livers, and pat dry. Cut in half and trim as needed.
    5. In the same frying pan, melt 50g of the butter over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside.
    6. Reduce heat to low, then pour in the brandy. Carefully set alight, and let flame die out.
    7. Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
    8. Turn mixture into bowl and refrigerate until cool.
    9. Place reserved 110g of butter in processor. Add about 1/3 of liver mixture, blend about 5 seconds. Repeat twice till all of the liver mixture is added. Add lemon juice, salt and pepper and blend well. Taste and add salt as needed.
    10. Spoon the pate into a serving dish, or into several small dishes. Cover with the remaining butter, melted. Cover with cling film and chill in the fridge for several hours before serving.

    Freezing tip

    Keeps up to 2 months frozen.

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    Reviews in English (14)


    This pate is unbelievably good. It was the first time I have ever made pate, and it was quite easy. I did add the apple, even though I'd never seen pate with apple before, but it added a lovely flavour to the pate without sweetening it much at all. I followed the recipe to the letter and it is perfect - don't change a thing! I also stuck half of it in the freezer, as the author suggested.  -  18 Nov 2011


    Fabulous, I intend to serve this as a starter on Christmas day and just tested it. I followed the recipe exactly, unfortunately my kitchen is cold today so blending the pate and butter in the last step wasn't easy, and I nearly gave up on that bit, but it does taste far superior and much creamier so it is very much worthwhile doing this.  -  17 Dec 2011


    this pate was lovely as I followed it to the letter, & my hubby can't get me to make it enough for him as we speak ive just made some more for our xmas guests for Christmas I just hope they like it as much as we all do!!!!  -  16 Dec 2013