The best chicken liver pate

The best chicken liver pate


7 people made this

About this recipe: This pate has no additional fat, pork, breadcrumbs or other tosh - just livers, liquid and lusciousness!

nisacke California, United States

Serves: 12 

  • 110g (4 oz) unsalted butter
  • 110g (4 oz) onion, sliced
  • 450g (1 lb) chicken livers, rinsed and drained
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • Small sprig fresh thyme
  • 45ml brandy
  • 60ml Madeira
  • 60ml double cream
  • Splash of lemon juice

Prep:15min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Melt the butter in a pan over medium heat. Cook the onions until golden brown, 7 to 10 minutes. Add livers, salt, pepper, garlic, bay and thyme; cook until livers are no longer pink, 3 to 5 minutes.
  3. Flame with brandy then pour in Madeira; remove the bay and thyme. Transfer to a blender, add cream and lemon juice; process until smooth. Transfer to an oven-proof dish, cover and place in a water bath.
  4. Bake in the preheated oven for 15 minutes. Chill in the refrigerator.

Cook's Notes:

Colour and flavour will deteriorate quickly after 2 to 3 days. It freezes well but the texture does deteriorate a little but nit enough for it to be less yummy.

Recently viewed

Reviews (1)


Makes an excellent pate. I made it as the instructions except I didn't add cream but added more butter instead. - 03 Sep 2016

Write a review

Click on stars to rate