Chicken Liver Pâté

When cooked properly, a chicken liver pâté served with warm crusty French bread is unbeatable as a starter. I’ve tried many recipes for chicken liver pâté, but this one is simple and excellent.


5o0g    Chicken livers

175g    Unsalted butter

2          Garlic cloves, crushed

2          Shallots, finely chopped

½ tbs    Sunflower oil

2 tbs     Madeira or Brandy

2 tbs     Double cream

1 tsp     Dried thyme

¼ tsp    Ground allspice

Salt and black pepper

To serve; French bread or toasted slices of brioche, mixed salad leaves, raspberry vinaigrette, and flat-leaf parsley to garnish.

Preparation and cooking

Prepare the chicken livers by removing any of the cores / veins, and then soaking in water for one hour.   In a large frying pan, heat 30g of butter, add the livers and fry for 4-5 minutes until the livers are cooked through but still pink. If necessary, work in batches to avoid overcrowding the pan.

Transfer the livers and their cooking juices to a food processor. Melt another 30g of the butter with the oil in the pan. Add the shallots and garlic, and sauté stirring frequently, for 2-3 minutes until the shallots are soft but not brown.

Add the Madeira or Brandy to the pan and scrape up any cooking juices from the base. Stir in the cream, then the thyme, allspice and season with salt and black pepper. Pour this mixture into the food processor scraping in all of the cooking juices, and add the remaining butter cut into small pieces.

Blend the mixture to a smooth consistency in the processor, then transfer to individual ramekins or a large serving dish. Allow them to cool before storing in the fridge, covered with some clingfilm.

If desired, melt some additional butter and spoon over the top of the pâté to create a seal and stop the air discolouring the top of the pâté. This also keeps the pâté fresher for longer, allowing it to be stored for up to five days in a fridge.


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