chicken liver paté

At parties I can usually be found either bringing or serving one or all of the following: marinated fish salad with warm bread, orange and poppyseed cake, herbed barbequed lamb with garlic mayonnaise, chicken liver paté.


The other day they had fresh chicken livers at Pomona and as I can never walk past a good chicken liver we had paté this weekend.


Chicken Liver Paté

  • 1 pot of chicken livers
  • Brandy for marinating – get as good as you can afford
  • 1 onion, chopped
  • 3 or so rashers of bacon, chopped
  • 3 or so mushrooms
  • a pile of herbs – thyme or whatever you have to hand
  • 1 or 2 cloves of garlic, chopped
  • salt and pepper
  • a generous knob of butter
  • a good slosh of cream

Roughly chop the livers into two or three pieces each and soak overnight in brandy. Gently fry the onion in the butter until transparent. Add the bacon, mushrooms, herbs and garlic. Season with salt and pepper. When nearly cooked add the chicken livers and some or all of the brandy marinade and sear. Don’t overcook the livers as you want the paté to be pink in the middle.

Once done put it all into the food processor and blend.  Add a good slosh of cream and blend a bit more. Put in nice bowls, grind some black pepper on top, allow to cool a bit, then into the fridge to set. If you want to be really clever you could pour melted clarified butter on top and garnish with a bay leaf.

Takes a few hours or overnight to set.








3 responses to “chicken liver paté”

  1. Tiel avatar

    i used to love my mum’s pate. As a teenager I would come home from school and have it for afternoon tea. I especially loved the butter on top. I think mum used brandy or port in hers. does your daughter eat it? My 4 year old is loving Gorgonzola cheese and fennel salad! better than takeaway.

  2. Ali avatar

    Mmmm – haven’t made pate in ages. Hubby loves it – he might just be in for a treat! Thanks for the inspiration.

  3. di avatar

    Yum. When I was much younger (and living at home) we made pate for some big dinnery party we were having, and it was fantastic, and so easy. Haven’t made it for a long time, but I’m inspired to try again… once I have a kitchen…

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