Chicken Liver Pate

I’m fully aware that pate is not to everybody’s taste.  As a family we love pate but its often shop brought.  Having made smoked trout pate I wondered how simple other type of pate’s would be to make.  This recipe for chicken liver pate was so easy.


  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 2 slices of rindless bacon, chopped
  • 250g chicken livers, trimmed
  • 1teaspoon dried thyme
  • freshly ground black pepper
  • 2 tablespoons cream
  • 1 tablespoon brandy
  • 30g butter, extra,melted

Here in UK the best place to find chicken livers was at a butchers.  Chicken livers don’t seem to be stocked as standard in UK supermarkets.


  • Melt the butter and add onion, garlic and bacon.
  • Cook until tender.
  • Add chicken livers and cook these stirring occasionally for around 7 to 10 minutes.
  • Remove the pan from heat and add the theyme, pepper and cream .
  • Place the mixture in to a food processor or blender pulsing until smooth.
  • Place in individual serving dishes and allow to chill for 3 hours.

The pate is best served with sliced toasted crusty bread accompanied by a simple salad and onion marmalade.

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