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Chicken Liver & Brandy Paté


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Rate this recipe 4.2/5 (7 Votes)


  • 450 grams Chicken Livers
  • sliced into strips
  • 1-2 cloves of garlic chopped
  • Butter
  • 1/2 Pint Cream
  • Splash Brandy
  • 2-3 Rashers Bacon
  • sliced


servings 8
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget


Step 1

Pre-heat oven to 160 degrees celsius.
Put the garlic and butter into a warmed pan, (on hob) then add the bacon and chicken livers. Fry for a few minutes until seared.

Step 2

Add the brandy and fry until the alcohol burns off. (1-2 minutes) Add the cream to the pan, stir all the ingredients together.

Step 3

Take off the heat, and blitz with a hand blitzer. (You're looking for a smooth consistency than has a bit of run to it.)

Step 4

Portion into individual ramekins and place these into a deep tray. Pour hot water into tray (bain marie) a centimeter up the side of the ramekins. and loosely cover with foil.

Step 5

Bake for 30 minutes then take out oven and leave to cool.
Serve with crunchy bread.

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