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Chicken Liver Pâté


Rich and flavoursome home made Chicken Liver Pâté. Perfect for diner parties.

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  • 450g/15oz Chicken liver trimmed and chopped
  • 250g/8oz butter
  • 1 large onion or equivalent
  • amount of shallots chopped
  • 1 clove of garlic crushed
  • 1tsp mustard powder
  • 25mls of Brandy or Armagnac
  • Bay leaves to garnish


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Melt 125g/4oz of butter, add the onion and cook until softened but not coloured.

Step 2

Add the chicken livers and garlic and cook over a medium heat until the livers are cooked through. This won't take very long and be careful not to overcook the livers.

Step 3

Stir in the brandy and mustard powder and cook for further minute.

Step 4

Place 65g/2oz butter and the liver mixture in a blender or food processor and blend until smooth.

Step 5

Spoon the mixture into serving ramekins making the surface as flat as possible.

Step 6

Melt the remaining butter in a sauce pan and skim off the froth.

Step 7

Place the bay leaves into the ramekins and pour over the melted butter to seal the pâté.

Step 8

Place the ramekins in the fridge.

Step 9

Serve up with toasted whole grain bread, some simple mixed leaves and a little sweet chutney or pickle.

The longer you blend the livers together the smoother the pâté will be.

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