Chicken Liver Pâté Recipe

Chicken liver pâté

Name: Chicken liver pâté
Total time: 2 h
Yield: Serves 4 as a starter
Ingredients: 225g chicken livers; 1 onion peeled and chopped; 100g bacon chopped; 2 cloves garlic peeled; 75g butter; 3 tbsp double cream; 1 tbsp brandy; to serve toast; to serve (optional) cornichons

Published: October 19, 2015 at 9:26 AM

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Serves 4 as a starter

Easy

Total time: 2 hrs

+ chilling

A star rating of 5 out of 5.2 ratingsRate

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This recipe for chicken liver pâté is from Victoria Moore and is French in style, with a luxuriously creamy, rich texture. Serve with cornichons and an oaked chardonnay

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Alternatives

Complete the dish

Make this classic chicken liver pâté for a starter, then also try our tuna niçoise pâté and mushroom pâté.

Ingredients

Nutrition

225g chicken livers
1 onion

peeled and chopped
100g bacon

chopped
2 cloves garlic

peeled
75g butter
3 tbsp double cream
1 tbsp brandy
to serve toast
to serve (optional) cornichons

Nutrition: per serving

kcal382
fat33g
saturates19.2g
carbs3.6g
fibre0.8g
protein15.2g
salt1.4g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. De-vein the chicken livers, rinse under a running tap and pat dry on kitchen paper. Put the onion, bacon, garlic and butter in a roasting tin, and cook in the oven for 20 minutes until the onion is soft. Add the chicken livers to the tray and roast again for another 5 minutes until the livers are pink but not brown (do not overcook). Turn the oven down to 110C/fan 90C/gas ¼.
step 2

Whizz everything from the baking tray in a blender, add the cream and brandy, and mix well. Transfer the mixture to ramekin dishes and put into a baking tray. Pour hot water into the tin until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour. Spoon over the clarified butter if you’re not eating the pâté immediately. Cool completely before serving.

Check out more of our pâté and terrine recipes here...

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