The best chicken liver pate

    2 hours 40 min

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


    California, United States
    38 people made this

    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.

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    Reviews in English (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